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
Scale
- 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 tsp 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 tbsp 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