This nutrient-dense spread is packed with plant-based protein from the lentils and a variety of vitamins and minerals from the vegetables. It's perfect spread on whole grain bread, used as a dip for raw vegetables, or as a filling for wraps and sandwiches.
Ingredients:
1 cup dried red lentils, rinsed
1 small onion, diced
2 cloves garlic, minced
1 carrot, finely diced
1 red bell pepper, finely diced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon turmeric
1 tablespoon lemon juice
2 tablespoons fresh herbs (parsley, cilantro, or dill), chopped
Salt and pepper to taste
Instructions:
Soak the lentils overnight in a bowl with water, filter them before cooking.
In a medium pot, add lentils and cover with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until soft and mushy. Drain any excess water.
While lentils are cooking, heat olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 3-4 minutes.
Add garlic, carrots, and bell pepper. Cook for another 5-7 minutes until vegetables are soft.
Stir in cumin, smoked paprika, and turmeric. Cook for 1 minute until fragrant.
Combine the cooked vegetables with the lentils in a food processor. Add lemon juice and pulse until you reach your desired consistency (chunkier for a more rustic spread, smoother for a dip-like consistency).
Fold in the fresh herbs by hand. Season with salt and pepper to taste.
Allow to cool completely before transferring to a container. The spread will thicken as it cools.
Store in an airtight container in the refrigerator for up to 5 days.