Creamy Red Lentil Spread
A vibrant, protein-packed spread that is perfect for dipping, spreading on crusty bread, or serving as a healthy appetizer.
Ingredients
- •1 cup dry red lentils (rinsed)
- •2 cups vegetable broth
- •2 tablespoons extra virgin olive oil
- •1 small yellow onion (finely diced)
- •2 cloves garlic (minced)
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •1 tablespoon lemon juice
- •2 tablespoons fresh parsley (chopped)
- •Salt and black pepper to taste
Instructions
- 1
In a medium saucepan, combine the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the lentils are very soft and have absorbed most of the liquid.
- 2
While the lentils cook, heat the olive oil in a small skillet over medium heat. Add the diced onion and sauté until translucent and slightly golden, about 5-7 minutes.
- 3
Stir the minced garlic, cumin, and smoked paprika into the onions and cook for another minute until fragrant.
- 4
Transfer the cooked lentils and the onion-spice mixture into a food processor or blender.
- 5
Add the lemon juice, salt, and pepper. Pulse until the mixture reaches a smooth, creamy consistency. If it is too thick, add a tablespoon of water or olive oil.
- 6
Taste and adjust seasoning, then fold in the fresh chopped parsley before serving.
💡 Chef tips
- For a richer flavor, toast the cumin seeds in the pan before adding the onions.
- This spread can be stored in an airtight container in the refrigerator for up to 4 days.
- If you prefer a Mediterranean twist, stir in a tablespoon of tahini for extra creaminess.
✅ How it should turn out
The finished spread should be smooth, velvety, and golden-orange in color, with a warm, earthy aroma and a savory, slightly tangy flavor profile.