Spread: Lentil Dip

5 from 4 votes
Prep Time 5 mins
Cook Time 10 mins
Rest Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 298 kcal


  • 1 Pc. Small onion
  • 0,5 Pc. Clove of garlic
  • 1 tsp Olive oil
  • 50 g Red lentils
  • 2 tsp Tomato paste
  • 1 tsp Medium hot mustard
  • 0,5 tsp Hot pink paprika powder
  • 0,5 tsp Vegetable broth powder
  • 1 Msp Ground ginger
  • 1 tsp Maple syrup
  • 0,5 tsp Salt
  • 1 tsp Lemon juice
  • 1 tbsp Nut butter


  • Chop the onion and sauté in the heated oil. Squeeze in the garlic, toast briefly and finally add the lentils with tomato paste. After 1 minute, add water and add all the other ingredients.
  • Bring to the boil and then simmer over low heat with the lid on for about 12 minutes. At the end, season to taste with salt and lemon juice, stir in the nut butter and then puree.
  • Keeps in the refrigerator for a few days. If you don't have nut butter on hand, you can leave it out without replacement.


Serving: 100gCalories: 298kcalCarbohydrates: 10.9gProtein: 4.7gFat: 26.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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