Vegan lentil dip

clean eating lentil spread recipe

a hearty and healthy sandwich spread for a quick weeknight dinner. Works great also as school or work lunch.


  • 3/4 cup brown or green lentils (I used brown lentils)
  • 4 tbs olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp cumin seeds, ground
  • 1/2 tsp cilantro seeds, ground
  • 1 teaspoon salt
  • pepper to taste
  • additional liquid from lentils


  1. Place lentils in a medium pan, cover by 2 inches (5 cm) of water and bring to a boil
  2. Add salt to taste, reduce the heat and let it simmer uncovered until tender for 40 minutes (Time Saving Tip: If you let the lentils soak overnight the cooking time can be reduced to 10-20 minutes)
  3. Drain lentils
  4. Transfer to the food processor – in the meanwhile…
  5. Heat 2 tablespoons olive oil in a pan
  6. Add garlic
  7. Let it simmer for 2 minutes
  8. Add cumin, cilantro, salt, and pepper
  9. Stir together for about 1 minute, then remove from heat to cool down a bit
  10. Transfer to food processor too
  11. Puree the lentils together with garlic and spices
  12. Thin out according to your preferences with the remaining olive oil and broth of the lentils. The spread should be very smooth, if it is pasty or dry, add more broth or olive oil.
  13. Fill it in glass jars and store it in your fridge for up to 1 week.


  • To save even more time you could try this sandwich spread recipe with red lentils too. They don’t need to be soaked and are cooked within 15 minutes.