Spicy Red Lentil Spread
This Spicy Red Lentil Spread is bursting with flavor and protein! Perfect as a dip, spread, or wrap filling with a delightful spicy kick.
Equipment
- Medium pot
- Skillet
- Mixing Bowl
- Food processor or blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 cup red lentils
- ½ cup cornmeal
- 1 teaspoon olive oil
- 1 medium yellow onion small dice
- ½ cup marinara sauce I use Rao's
- 3 tablespoons sriracha or to taste
- 1 tablespoon ground cumin
- ½ teaspoon cayenne pepper
- 2 green onions finely sliced
- 4 stems parsley leaves finely sliced
- sea salt and ground black pepper to taste
Instructions
- Rinse the red lentils under cold water. In a medium pot, combine the lentils with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until lentils are tender. Drain any excess water and set aside.
- Heat olive oil in a skillet over medium heat. Add diced yellow onion and sauté until translucent and fragrant, about 5-7 minutes.
- In a mixing bowl, combine cooked lentils, sautéed onion, marinara sauce, sriracha, ground cumin, cayenne pepper, green onions, and parsley. Mix well.
- Transfer mixture to a food processor or blender. Blend until smooth, adding a splash of water if too thick. Adjust seasoning with sea salt, black pepper, and more sriracha if desired.
- Transfer the spread to a serving dish. Garnish with additional green onions and parsley if desired. Serve on bread, as a dip, or in wraps. Enjoy!
Notes
- Adjust sriracha to control the heat level to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Add a splash of water or olive oil to thin the spread if it becomes too thick.