Indian Lentil Sandwich Spread

Elevate your sandwich game with this flavorful Indian Lentil Sandwich Spread! Packed with the earthy richness of red lentils (masoor dal) and enhanced by aromatic spices like cumin, turmeric, and coriander, this vegetarian spread strikes the perfect balance between health and taste. A touch of garlic, ginger, and freshly chopped cilantro adds a refreshing zing, while a splash of lemon juice brightens the flavors. Its creamy, spreadable texture makes it an ideal filling for sandwiches and wraps or even a versatile dip for crackers and veggies. Ready in just 30 minutes, this protein-packed recipe is not only easy to make but also a delicious way to embrace Indian-inspired flavors. Perfect for meal prep and bursting with wholesome goodness, this Indian Lentil Spread will quickly become a household favorite!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 1 cup Red lentils (masoor dal)
• 2 cups Water
• 2 tablespoons Olive oil
• 1 teaspoon Cumin seeds
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, finely grated
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.25 teaspoon Red chili powder
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, finely chopped
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the red lentils and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 15 minutes or until the lentils are soft and fully cooked. Drain any excess water and let the lentils cool slightly.

Step 3

In a large skillet, heat the olive oil over medium heat. Add cumin seeds and sauté them until they begin to sizzle and release their aroma, about 30 seconds.

Step 4

Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 5

Stir in the turmeric powder, coriander powder, and red chili powder. Cook for another 30 seconds to bloom the spices.

Step 6

Add the cooked lentils to the skillet and mix well to combine. Stir in the salt and black pepper. Cook for 2-3 minutes, mashing the lentils slightly with the back of a spoon for a spread-like consistency.

Step 7

Remove the skillet from the heat and let the mixture cool. Once cooled, transfer the lentil mixture to a food processor or blender. Add the lemon juice and pulse until smooth. Adjust seasoning if necessary.

Step 8

Fold in the finely chopped cilantro to the spread.

Step 9

Serve the lentil spread as a sandwich filling, a wrap spread, or even as a dip for crackers and veggies. Refrigerate any leftovers in an airtight container for up to 4 days.

Nutrition Facts

Serving size	745 grams (745.0g)

Amount per serving	% Daily Value*
Calories	522

Total Fat 30.00g	38%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2390mg	104%
Total Carbohydrate 47.40g	17%
Dietary Fiber 17.70g	63%
Total Sugars 4.30g
Protein 19.50g	39%

Vitamin D 0IU	0%
Calcium 127mg	10%
Iron 10mg	58%
Potassium 904mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.2%

Protein: 14.5%

Carbs: 35.3%