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!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Rinse the red lentils under cold water until the water runs clear.
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.
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.
Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes, stirring constantly, until fragrant.
Stir in the turmeric powder, coriander powder, and red chili powder. Cook for another 30 seconds to bloom the spices.
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.
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.
Fold in the finely chopped cilantro to the spread.
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
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 4.3 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 904 mg | 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.
