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! We ate this spread thickly on a pita bread topped with tomatoes, red onions, and cucumbers, and it was ridiculously delicious!
Once you've tasted this perfectly-spiced, gluten-free, versatile spread, you will want it on everything! Spread it on tortillas, wraps, toasts, and sandwiches. Enjoy it as a dip for crackers, veggie sticks, and chips, or toss it with some greens as a yummy salad dressing. And you can enjoy as much of it as you want because it is super healthy to boot! Kalamata leaves are one of the healthiest types there is, with heart-healthy fats and lots of antioxidants. While lentils are an inexpensive way to get those much-needed nutrients into our bodies, they are protein-filled, fiber-rich, and are brimming with antioxidants, vitamins, and minerals.
If you are new to using lentils, it is high time you know more about them. They are easy to prepare, easy to store, and so nifty that you can incorporate them into your diet in various ways. In this recipe, you can use either brown lentils with their earthy taste, which are the most common and budget-friendly variety, or the green ones with a nutty and peppery flavor. If you want to know more about lentils, check out our Complete Guide to Lentils and learn about the different types and how to store, cook, season, and enjoy them.
1) Prepare the Lentils. In a large pot, add water, lentils, bay leaf, and coriander seeds and bring to a boil. Turn the heat down to medium and let simmer until the lentils are tender. Remove the bay leaf and drain. Do not discard the cooking water and reserve 2 to 3 tablespoon for later.
2) Cook the Aromatics. While the lentils cook, heat the olive oil in a medium skillet or pan under medium heat, then saute onions for 3 to 5 minutes or until they are limp and translucent. Add the garlic and red pepper flakes and let them cook for one more minute before transferring to a food processor.
3) Blend and Refrigerate. Add the cooked lentils, 2 tablespoon of cooking liquid, and cumin to the food processor and blend until smooth and creamy. If the mixture is too thick, add the remaining 1 tablespoon of cooking liquid to thin it out. Add the chopped olives and mix, then refrigerate.
Place the spread in a lidded container or a jar, and keep it refrigerated for up to 5 days. Always make sure to use clean utensils when scooping a portion to prevent bacterial build-up that might spoil the spread.
Photos by Alfonso Revilla
Jay says
Delicious recipe! Looks so good!
Andrea White says
It's such a tasty spread!