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homemade lentil spread with beluga lentils

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Beluga Lentil Balsamic Spread

Recipe by Melanie@Veggiejam

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.

  • Total Time45 minutes
  • Yield1 jar (~1 3/4 cups) 1x

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

  1. Using a food processor or a knife, finely chop onion and garlic.
  2. Finely chop tomatoes and bell pepper.
  3. Heat 2–3 tbsp water in a pot. Add onion, garlic, and a pinch of salt and cook 5 minutes until soft.
  4. Stir in tomato paste and cook 1 minute.
  5. Add tomatoes and pepper, cook 3 minutes.
  6. Add Beluga lentils, water, and salt. Cover and simmer 20 minutes.
  7. Stir in balsamic vinegar, lemon juice, pepper, and optional sweetener. Simmer 5 more minutes.
  8. Stir in almond or cashew butter if desired.
  9. 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

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes

Find it online: https://www.veggiejam.com/english/beluga-lentil-balsamic-spread/