Herbed Lentil Spread

Here's a delicious spread recipe – a zesty Herbed Lentil Spread – made from lentils. Yes, you heard that right, lentils. Before we share how to make it though, we'd like to talk a little about lentils. What are they, and why are they so nutritious and good for you. They taste good, too. We'll also share how to cook and store them.

We love them and have always eaten lentil stew, which is so, so good. We'll have to share that later.

Lentils: A Tiny Powerhouse of Nutrition

If you've ever seen these in the store and wondered about them, lentils may be small, but they pack a mighty punch! They are actually legumes and are a fantastic source of protein. This makes them a popular choice for vegetarians and vegans. Plus, they’re loaded with fiber, promoting digestive health and keeping you fuller for longer.

Lentils are also rich in essential nutrients like iron, folate, potassium, and magnesium. These nutrients support energy levels, brain function, and heart health. And let’s not forget—they’re low in fat and high in complex carbohydrates, providing a slow, sustained energy release.

In short, lentils are what you might call the overachievers of the pantry.

Cooking Lentils Made Easy

Cooking lentils is simpler than you think. We know because we cook them at least 2 to 3 times a month. Here's a quick guide to make sure they turn out just right:

1. Rinse and Sort: Always rinse lentils under cold water to remove any dust or debris. Sort through them for small stones or impurities and toss those out.

2. The Right Ratio: For every cup of lentils, you will need to use about 3 cups of water or broth.

3. Bring to a Boil, Then Simmer: Lentils cook best when brought to a boil, then reduced to a simmer. Depending on the variety, cooking times will differ:

• Red/Yellow Lentils: About 15–20 minutes. These are great for soups and spreads because they break down into a creamy consistency. 
• Green/Brown Lentils: About 30–45 minutes. These are perfect for salads or as a hearty base for meals.
• Black/Beluga Lentils: Around 20–25 minutes. These tiny little legumes hold their shape beautifully and are perfect for sides or garnishes.

4. Season After Cooking: To avoid toughening, add salt and acidic ingredients like vinegar or tomatoes after the lentils are fully cooked. We learned this the hard way. Our lentils stayed hard even after cooking for longer. So, yes, season with salt after cooking is finished.

5. Instant Pot Directions: These can also be cooked in an instant pot. Use the same measurements as above, however for brown, green, or Beluga lentils, set your timer for 6 to 8 minutes for al dente lentils, or 10 minutes for softer lentils.

Storing Your Lentils

One of the best things about lentils is how easy they are to store:

• Uncooked Lentils: Keep them in an airtight container in a cool, dry place. They’ll stay fresh for up to a year but always check for pests or changes in smell if they’ve been sitting around for a while.
• Cooked Lentils: Once cooked, lentils can be stored in an airtight container in the refrigerator for 4–5 days. For longer storage, freeze them in portions. Defrost them when needed for quick and easy meals!

Recipe: Zesty Herbed Lentil Spread

This recipe for a zesty herbed lentil spread will brighten up your snacks and meals. It’s packed with flavor and easy to whip up. It's the perfect spread for everything from crackers to wraps or simple sandwiches.

Preparation Time: 15 minutes  

Serves: About 8 (2 Tbsp per serving)  

Ingredients:  

• 1 cup cooked green or brown lentils  
• 2 garlic cloves, minced  
• 2 Tbsp olive oil  
• 2 tsp lemon juice  
• 1 tsp Dijon mustard  
• 1/2 tsp ground cumin  
• 1/4 tsp smoked paprika  
• 1/4 cup fresh parsley, chopped  
• Salt and pepper, to taste  
• Optional garnish: roasted red peppers, sun-dried tomatoes, or a drizzle of balsamic glaze  

Instructions:  

1. In a food processor, combine the lentils, garlic, olive oil, lemon juice, Dijon mustard, cumin, and smoked paprika. Blend until smooth. If the mixture is too thick, add a splash of water or olive oil to reach your desired consistency.

2. Stir in the parsley and adjust seasoning with salt and pepper to taste.  

3. Transfer to a bowl and garnish with your choice of roasted red peppers, sun-dried tomatoes, or a drizzle of balsamic glaze.  

4. Serve with toasted whole-grain bread, crackers, or fresh veggie sticks. Spread on fresh bread for a quick sandwich or in a wrap along with fresh veggies and a little barbecue sauce.

Storage:

This spread can be stored in the refrigerator for up to 5 days. Give it a quick stir before serving!

Below is another herbed lentil spread recipe from Snack Attack by Ruth Click, that would also be perfect for dipping or spreading on toast, or for making light sandwiches.

Have Your Own Lentil Creation?

We’d love to hear your ideas! Whether it’s a twist on this recipe or your own lentil-inspired masterpiece, feel free to share your creation. After all, the more lentil love in the world, the better. Click here to go to the form to add a sandwich spread recipe. We'd love to try it and we're sure our visitors will love it as well!

We found another variation for a vegan lentil tuna spread on the site The Green Loot that sounds yummy as well. (Link will open a new window).

A quick word. This page may contain affiliate links. 

ShareFacebookXRedditMessengerWhatsAppPinterestTumblr

Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

1. Click on the HTML link code below.
2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.