- Cook lentils in mildly salted water and drain.
- Wash zucchinis, slice and simmer briefly in 2 tablespoons of olive oil. When almost done, mix in chopped garlic and cool down but leave warm.
- Blend lentils and zucchini in electric blender and gradually, continuously stirring add olive oil and lemon juice. Finally mix in chopped chives, add salt and pepper.
Cold the spread down well and serve with toast and spicy cheese.
Add spices such as hot pepper or ginger to the spread, as desired.