Rinse the lentils and put them in a saucepan with the cloves and about 1 liter of water. Rinse the thyme sprig and add it. Bring the water to a boil, and cook the lentils over medium heat with the lid on until tender, about 1 hour.
Drain the lentils and remove the cloves and thyme. Strain the lentils while hot or blend them in a hand blender. Cool the lentil puree.
Chop the onion and the garlic clove. Heat the olive oil in a frying pan, fry the onion and garlic cubes until translucent, then cool. 4.
Mix the cooled lentil puree with the onion and garlic pieces in a baking bowl. Season the spread with the juice of one lemon, the allspice powder and a little bit of salt.
Rinse the parsley, wipe dry, remove the large stems and chop finely. Serve the lentil paste sprinkled with the chopped parsley. It will keep in a cool place for up to 3 days. The paste goes well with buttered whole wheat bread.
Seasoned.
Time needed : about 1, 5 hours
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