Red Lentil Spread
A velvety, protein-packed spread that is perfect for dipping, spreading on crusty bread, or serving as a healthy appetizer.
Ingredients
- •1 cup red lentils (200g), rinsed well
- •2 cups vegetable broth (480ml)
- •3 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1 tablespoon lemon juice
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat one tablespoon of olive oil in a medium saucepan over medium heat and sauté the onion until translucent and soft, about 5 minutes.
- 2
Add the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- 3
Stir in the rinsed red lentils and the vegetable broth, bringing the mixture to a boil.
- 4
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are completely soft and have absorbed most of the liquid.
- 5
Remove from heat and let the mixture cool slightly.
- 6
Transfer the lentil mixture to a food processor, add the remaining two tablespoons of olive oil and the lemon juice, then pulse until smooth and creamy.
- 7
Fold in the fresh parsley and season generously with salt and pepper to taste.
- 8
Serve at room temperature or chilled with pita bread or fresh vegetable sticks.
💡 Chef tips
- For a deeper flavor, toast the dry lentils in the pan for two minutes before adding the broth.
- If the spread is too thick, add a tablespoon of water or olive oil at a time until you reach your desired consistency.
- This spread keeps well in an airtight container in the refrigerator for up to 4 days.
✅ How it should turn out
The finished spread should be smooth and creamy with a vibrant, earthy flavor profile highlighted by the warmth of cumin and a bright, citrusy finish.