5.0 from 81 votes
Spicy Lentil Kalamata Spread
This Spicy Lentil Kalamata Spread is perfect as a dip when it's freshly made warm and as a spread for sandwiches when it's cold. It is deliciously creamy with hints of warmth and heat. The Kalamata olive bits give it pops of saltiness and fruity sweetness!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 servings
Calories: 81 kcal
Course:
Condiments
Cuisine:
Mediterranean , Middle Eastern , Moroccan
Ingredients
- 2 ½ cups of water
- ½ cup of brown or green lentils
- 1 bay leaf
- ½ teaspoons of coriander seeds crushed
- 1 ½ teaspoons of olive oil
- ½ cup of onion diced
- 1 garlic clove pressed
- ¼ teaspoon of red pepper flakes
- ¼ teaspoon of cumin
- ¼ cup of kalamata olives chopped very finely
- sea salt to taste
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.
Cup of Yum
Notes
- Remember that green lentils take longer to cook than brown ones. So make the necessary adjustment to your boiling time.
- If you want to add more flavor to your lentils, boil them in vegetable broth instead of water.
- Do not overcook your lentils! Make sure that you let them gently simmer after bringing them to a boil. Overcooked lentils will be mushy, which will make the spread watery and less creamy.
- You can make the dip spicier by adding more red pepper flakes to the mixture. If you want it kid-friendly, you can omit it too.
- Once the cooking water is added, the spread may look a bit too thin. Do not worry; it will thicken as it chills, which will give you the perfect consistency for spreading.
Nutrition Information
Calories
81kcal
(4%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
96mg
(4%)
Potassium
182mg
(5%)
Fiber
5g
(20%)
Sugar
1g
(2%)
Vitamin A
55IU
(1%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 81
% 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.