First rinse the lentils with hot water. Cut the carrots into cubes. Then add lentils, carrot cubes, vegetable broth powder and water into a pot and bring it to a boil. Cook for about 10-15 minutes until the lentils are soft.
Let the lentils cool down. Combine with the rest of the ingredients and puree until smooth. Store in the fridge.
Tomato-bell pepper spread
Preheat the oven to 160°C. Cut the bell pepper into stripes and place on a baking tray lined with parchment paper. Bake for about 30 minutes until the bell pepper is nice and soft.
Let cool down. Combine with the other ingredients and blend until no chunks are left. Store in the fridge.
Cashew-garlic spread
Soak the cashews for at least two hours in water (even better over night).
Drain the water and blend the soaked cashews with the other ingredients until smooth. Store in the fridge.