Lentil spread

by Bartuğ

We love this spread and we can only say: try it out!

When I made this lentil spread for the first time, my husband said: “Wow, that tastes really delicious, like Bolognese without meat”.
5 minutes later the spread was empty – excellent, because the spread only lasts a few days in the refrigerator anyway.

Let’s get to the simple recipe:

Lentil spread

Serves: 1 Prep Time: Cooking Time:
Nutrition facts: 682 calories 12 grams fat
Rating: 5.0/5
( 2 voted )


  • 1 onion, small to medium-sized, cut in half
  • 1 clove of garlic
  • 10 grams olive oil
  • 5-6 cherry tomatoes
  • 5-6 sun-dried tomatoes
  • ½ tsp pepper
  • ½ tsp chili powder, optional
  • 1 tbsp tomato paste
  • 150 grams water
  • 1-2 tsp vegetable stock
  • 50 grams red lentils


Put the onion with the garlic in the mixing bowl, chop up 5 seconds/speed 5 and push down with the spatula.

Put the cherry tomatoes and the sun-dried tomatoes in the mixing bowl, chop 5 seconds/speed 5 and push down with the spatula.

Add tomato paste, pepper, chili powder and olive oil and sauté for 5 minutes/Varoma®/speed 1 (without mixing bowl lid, cooking basket insert as a splash guard).

Add the red lentils with the water and 1-2 teaspoons of vegetable stock, cook for 15 minutes/100°C/speed 1. After cooking (including mixing bowl lid), purée gradually increasing for 10 seconds/speed 5-9 and season to taste.

Then fill into a screw-top jar and store in the refrigerator.


We did not use any additional salt because our vegetable stock already contains salt. The spread only lasts a few days in the refrigerator.

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