A small glass bowl of lentil spread garnished with red pepper flakes.

Lentil Dip/Spread

After a quickly surveying this blog, you'd be justified in concluding my favorite snack is something sweet. Close, but not exactly.

I love the sweet crunch of baby carrots. If I must, I can eat them plain. But I won't refuse a dip or spread (unless I'm too lazy to make one).

Lentil Dip/Spread is easy to make; it should always be in the fridge. Lentils earthiness contrasted with carrot's sweetness is... perfection.

Bonuses: dried lentils are an incredible value, versatile and cook faster than most beans without pre-soaking. But soaking them is never a bad idea.

Reduce the liquid for a delicious vegan sandwich spread.

Lentil Spread

Text and Photo by Jac Kyles Baker

Makes about 1 cup

Ingredients

1/2 cup dried lentils

2 1/2 cups water or vegetable broth

1/2 small yellow onion, sliced

2 garlic cloves, minced

1 1/2 TB vegetable or olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp chili powder

1/4 tsp smoked paprika

1/8 tsp cayenne pepper

1 TB minced parsley

1 to 2 tsp lemon juice

Salt and pepper to taste

Preparation

Add lentils, onion, garlic and vegetable broth to a large casserole dish. Microwave on HIGH 15 to 20 minutes or until lentils are tender.

Remove from microwave and cover dish for at least 15 minutes.

Drain lentils. Reserve liquid. Add lentils and everything except the parsley and lemon juice to a blender or food processor. Purée until smooth. Add reserved cooking broth in small amounts if mixture is too thick.

Pour lentil purée into a small bowl. Salt and pepper to taste. Stir in parsley and lemon juice.

Cover and store in the refrigerator. Best made several hours in advance.

Serve at room temperature.

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