Lentil Spread Recipe
- Level
- Easy
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In this lentil spread recipe, I’ll show you how to make a creamy vegan spread with red lentils, cashews and garam masala in 25 minutes. It’s as good on bread as it is as a dip.
Red lentils are perfect for spreads: they break down as they cook and give a velvety consistency. You can also replace them with black or yellow lentils.
Below the basic recipe, you’ll find two variations: Mediterranean lentil spread and an autumn version. For more ideas, try my eggplant spread, mushroom walnut spread or spinach spread.
Here you’ll find the complete lentil spread recipe to read through.
Have fun and good luck making it!
Lentil spread – What do you need to make it?
Ingredients per 360 g
| Ingredient | Grams | Percent |
|---|---|---|
| Lentil spread | ||
| vegetable stock | 200 ml | |
| red lentils | 100 g | |
| cashews or almonds (or half of each) | 60 g | |
| olive oil | 15 ml | |
| salt | 6 g | |
| garam masala | 4 g | |
| pepper | 1 g | |
Tip: Soak the nuts in boiling water for about 20 minutes beforehand. This makes the spread creamier. Alternatively, soak them in cold water overnight.
The equipment to make lentil spread
Food processor / immersion blender
A food processor works best. An immersion blender works too, but takes a little more patience. A regular countertop blender may struggle with this small amount.
Want to know which other equipment I recommend? You’ll find my complete sausage-making equipment here.
Make lentil spread – Step-By-Step Instructions
Toast the garam masala (optional)
Toast the garam masala in a dry pan over medium heat for about 1 minute. This releases its essential oils and gives the spread a more intense, warmer flavor. Then grind it finely in a mortar.
Cook the lentils
Put the vegetable stock and garam masala in a pot and bring to a boil. Add the lentils and simmer over medium heat for 10 to 15 minutes, until they’re soft and have absorbed the liquid.
Put everything in the processor
Put the cooked lentils, soaked nuts and a splash of olive oil in your food processor.
Purée the mixture
Purée until evenly creamy. Scrape down the sides with a spatula from time to time so everything blends evenly. The longer you blend, the smoother the consistency.
Season and adjust
Season with salt and pepper. If the mixture is too thick, add a little more olive oil, which also makes it creamier. Then blend briefly again.
Ready to enjoy!
Your lentil spread is ready. Let it rest for 10 minutes before serving so the garam masala can develop its flavor. Enjoy it on bread or rolls, or as a dip for vegetable sticks and crackers!
Two variations to try
The method is the same as the basic recipe. Simply swap the seasonings and nuts:
Mediterranean lentil spread
- 100 g lentils
- 200 ml vegetable stock
- 60 g almonds
- 2 tsp dried basil
- 2 tsp dried oregano
- salt, pepper, olive oil
- Optional: a pinch of chili flakes
Autumn lentil spread
- 100 g lentils
- 200 ml vegetable stock
- 1 medium carrot, roughly chopped
- 1/2 apple, diced
- 1 tsp dried thyme
- 1 tsp dried sage
- salt, pepper, cooking oil
- Optional: 1 tsp honey (the spread will no longer be vegan)
Tip: For the autumn version, cook the carrot and apple in the stock with the lentils.
Frequently asked questions
How long does lentil spread keep?
How long does lentil spread keep?
Stored airtight in the refrigerator, lentil spread keeps for about 5 to 7 days. You can freeze it too: divide it into small jars or containers and keep it in the freezer for up to 3 months. To thaw, simply refrigerate overnight.
Can I make lentil spread in a Thermomix?
Can I make lentil spread in a Thermomix?
Yes, a Thermomix works very well. Cook the lentils directly in the Thermomix (Varoma, speed 1, 12 minutes), then add the remaining ingredients and purée at speed 5 to 8 for about 30 seconds. Adjust the consistency with a little olive oil if needed.
Which lentils work best?
Which lentils work best?
Red lentils are ideal because they break down quickly during cooking and give a creamy consistency. Yellow lentils work just as well. Black or green lentils stay firmer, giving a coarser spread.
My lentil spread is too thick. What can I do?
My lentil spread is too thick. What can I do?
Add another splash of olive oil or a little vegetable stock and purée again. Olive oil also makes it creamier. Add small amounts at a time; a mixture that’s too runny is harder to fix.
For more spread recipes, try my tomato spread too. And if you’d like to make sausage as well as spreads, you’ll find plenty of inspiration in my recipe overview.
