Red Lentil Spread
A velvety, protein-packed Mediterranean-inspired 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 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
Heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
- 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. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are very soft and have absorbed most of the liquid.
- 4
Remove from heat and let the mixture cool slightly. Transfer the lentils to a food processor or blender.
- 5
Add the remaining two tablespoons of olive oil and the lemon juice. Pulse or blend until the mixture is smooth and creamy.
- 6
Season with salt and pepper to taste, then fold in the fresh parsley before serving.
💡 Chef tips
- For a deeper flavor profile, toast the dry lentils in the pan for two minutes before adding the broth.
- If the spread is too thick, add a tablespoon of warm water or broth at a time until you reach your desired consistency.
- Store in an airtight container in the refrigerator for up to 4 days; it actually tastes better the next day as the spices meld.
✅ How it should turn out
The finished spread should be smooth, thick, and creamy with a vibrant golden-orange color, offering a savory, earthy flavor balanced by the brightness of lemon and a gentle smoky finish.