Spicy Lentil Kalamata Spread
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
81 kcal
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Course
Condiments
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Cuisine
Mediterranean, Middle Eastern, Moroccan
Spicy Lentil Kalamata Spread
Description
The Spicy Lentil Kalamata Spread combines brown lentils simmered with bay leaf and coriander seeds until tender, then pureed with sautéed onions, pressed garlic, red pepper flakes, and cumin. The addition of finely chopped Kalamata olives introduces a briny, slightly fruity flavor that complements the warmth of the spices. After blending, the mixture is chilled to thicken, producing a creamy yet dense consistency ideal for spreading.
Cooking the lentils gently preserves their texture and prevents the spread from becoming watery. The sautéed aromatics enhance depth, and red pepper flakes can be adjusted for desired heat levels, making the spread adaptable to different palates. The olives add a distinctive salty note balancing the earthiness of the lentils.
Serve chilled as a dip for bread or vegetables, or use as a sandwich spread to add flavor and protein. The spread holds well in the refrigerator and can be prepared ahead of time to meld flavors further. Careful simmering and blending techniques ensure a creamy texture without overcooking.
Ingredients
- 2 ½ cups of water
- ½ cup brown lentils or green lentils
- 1 bay leaf
- ½ teaspoons coriander seed crushed
- 1 ½ teaspoons olive oil
- ½ cup onion diced
- 1 garlic pressed, clove
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cumin
- ¼ cup kalamata olives chopped very finely
- salt to taste, sea salt
Instructions
- In a large pot over medium-high heat, bring the water, lentils, bay leaf, and coriander seeds to a boil. Turn down the heat to medium and cook for 25 to 30 minutes until lentils are tender. Remove bay leaf and drain the lentils in a fine-mesh strainer, reserving 2 to 3 tablespoons of the cooking water.
- While the lentils are cooking, heat the olive oil in a medium skillet over medium heat. Once hot, add the onions and cook until they are soft and translucent, about 3 to 5 minutes. Add garlic and red pepper flakes and cook and stir for an additional minute. Transfer to a food processor.
- Place the cooked lentils, 2 tablespoons of the cooking water, and cumin in the food processor and blend until completely smooth, adding the final tablespoon of the cooking water if needed. (It will thicken considerably once it's been refrigerated). Remove the blade, add chopped olives and mix well. Refrigerate a couple of hours before serving.
Notes
- Adjust boiling time depending on lentil type; green lentils require longer than brown lentils.
- Simmer lentils gently to avoid overcooking and maintain creamy texture without excess water.
- Substituting vegetable broth for water during cooking adds extra flavor.
- Modify spiciness by changing the amount of red pepper flakes or omitting for milder taste.
- Expect the spread to thicken as it chills due to starch gelatinization from lentils.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 96mg | 4% |
| Potassium | 182mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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