Creamy, savory, slightly sweet-and-tangy, and packed with veggies: this Beluga lentil balsamic spread with tomatoes and peppers is a true all-rounder—perfect for bread, wraps, or as a dip.
This Beluga lentil balsamic spread used to be my absolute favorite store-bought spread. I loved everything about it: the slightly firm lentils, the creamy veggie base, and that perfect balance of sweet and tangy.
At some point, I grabbed a jar, checked the ingredient list, and thought: Wait a second… I can definitely make this myself.
So I did.
And the result? It tastes exactly like the store-bought version (which, in this case, is a very good thing). Just homemade, cheaper, and made with fresh ingredients.
The only downside? My husband suddenly loves it too—despite never touching the store-bought version before. Which is great… but also tragic. Because now I have to share.
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Why You'll Love This Recipe
This beluga lentil recipe proves how easy it is to make delicious vegan spreads and dips from scratch—no additives, no oil, just real ingredients.
- Easy to make – ready in about 45 minutes
- Nutrient-rich – packed with plant protein, fiber, and veggies
- Oil-free – uses white almond butter or cashew butter for healthy fats
- Perfectly balanced – sweet, tangy, and savory
- Versatile – spread, dip, or sandwich filling
- Meal prep friendly – keeps well in the fridge
Ingredient Notes
This vegan lentil spread uses simple pantry staples:
- Beluga lentils – small, firm, and perfect for spreads
- Onion & garlic – the flavorful base
- Tomatoes & red pepper – add sweetness and freshness
- Tomato paste – for depth and umami
- Balsamic vinegar – key for that signature sweet-tangy flavor
- Mustard – adds a subtle kick
- Lemon juice – for brightness
- Agave or maple syrup (optional) – if you like it slightly sweeter
- White almond butter (optional) – for extra creaminess. Use white tahini to make it nut-free
- Salt & black pepper – to taste
See recipe card for quantities.
Step-By-Step Instructions
- Step 1: Finely chop onion and garlic (the finer, the creamier your spread will be).
- Step 2: Finely chop tomatoes and bell pepper.
- Step 3: Heat 2–3 tablespoon water in a pot. Add onion and garlic with a pinch of salt and sauté for about 5 minutes until soft.
- Step 4: Stir in tomato paste and cook for 1 minute to deepen the flavor
- Step 5: Add tomatoes and bell pepper. Cook for about 3 minutes until softened.
- Step 6: Add black beluga lentils, water, and salt. Cover and simmer for about 20 minutes, stirring occasionally.
- Step 7: Stir in balsamic vinegar, mustard, lemon juice, pepper, and optional sweetener. Simmer for another 5 minutes.
- Step 6: Stir in almond or cashew butter if using for extra creaminess.
Transfer the homemade high protein vegan lentil dip to a clean jar, let cool, and store in the fridge for 4–5 days (if it lasts that long).
Serving Suggestions
This simple lentil spread is incredibly versatile:
- On fresh bread, rolls, or crackers
- In sandwiches or (lentil) wraps with greens, grilled veggies, or smoked tofu
- As a dip for raw veggies or roasted vegetables
- As part of a mezze platter with hummus, olives, and pickled onions
FAQ
I haven't tried it but I asssume it will work! Freeze it in portions and thaw as needed. The texture may change though.
About 4-5 days in an airtight container.
Absolutely. For a smoother texture, blend part or all of the lentil spread. It may not become entirely smooth as the beluga lentils retain their texture.
More Lentil Recipes
Lentils and other legumes are packed with nutrients, so have a serving every day. To make things easier, here are a couple of lentil recipes for you:
I hope you’ll give this easy vegan beluga lentil spread recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Beluga Lentil Balsamic Spread
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 1 jar (~1 ¾ cups) 1x
Description
Creamy, savory, slightly sweet and tangy—this homemade vegan Beluga lentil balsamic spread with tomatoes and peppers is perfect for bread, wraps, or as a dip.
Ingredients
- 1 medium onion (100 g)
- 2-4 tomatoes (150 g)
- 1 large red pepper (100 g)
- 1 garlic clove
- 1 tbsp tomato paste
- ⅓ cup Beluga lentils, dry (60 g)
- ⅓ cup water (80 ml)
- ½ tbsp mustard
- ½–1 teaspoon salt
- Black pepper
- ½ tbsp balsamic vinegar
- ½ tsp lemon juice
- ½ tsp agave or maple syrup (optional)
- 1 tbsp white almond butter or cashew butter (optional)*
Instructions
- Using a food processor or a knife, finely chop onion and garlic.
- Finely chop tomatoes and bell pepper.
- Heat 2–3 tablespoon water in a pot. Add onion, garlic, and a pinch of salt and cook 5 minutes until soft.
- Stir in tomato paste and cook 1 minute.
- Add tomatoes and pepper, cook 3 minutes.
- Add Beluga lentils, water, and salt. Cover and simmer 20 minutes.
- Stir in balsamic vinegar, lemon juice, pepper, and optional sweetener. Simmer 5 more minutes.
- Stir in almond or cashew butter if desired.
- Let cool and store in an airtight jar in the fridge for up to 5 days.
Notes
* for a nut-free option chose white tahini
This post is also available in German (Deutsch).
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