Red Lentil Spread
A creamy, protein-packed, and savory spread that is perfect for dipping crusty bread or serving as a wholesome appetizer.
Ingredients
- •1 cup dry red lentils (200g), rinsed
- •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 and sauté the onion until translucent, 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 gentle boil.
- 4
Reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the lentils are very soft and have absorbed most of the liquid.
- 5
Remove from heat and let the mixture cool slightly.
- 6
Transfer the lentils to a food processor or blender, add the remaining two tablespoons of olive oil and the lemon juice, then pulse until smooth and creamy.
- 7
Season with salt and pepper to taste, then fold in the fresh parsley before serving.
💡 Chef tips
- For a smoother texture, add a tablespoon of warm water or broth while blending if the spread feels too thick.
- This spread keeps well in an airtight container in the refrigerator for up to 4 days.
- Add a pinch of cayenne pepper or red chili flakes if you prefer a spicy kick.
✅ How it should turn out
The finished spread should be velvety and smooth with a vibrant, earthy aroma and a deep, savory flavor balanced by a bright citrus finish.