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This spicy lentils spread with kalamata olives 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!
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Table of Contents
- Why You’ll Love this Spicy Lentils Spread Recipe
- Ingredients for Lentil Tapenade
- How to Make Spicy Lentil Kalamata Spread
- Toni’s Recipe Tips for Spicy Lentils Spread
- FAQs
- Serving Suggestions for Spicy Lentils Tapenade
- Storing Spicy Lentils Spread with Kalamata Olives
- Other Vegan Lentil Recipes to Consider….
- Spicy Lentils Spread with Kalamata Olives Recipe
Why You’ll Love this Spicy Lentils Spread Recipe
Once you’ve tasted this perfectly-spiced, hearty, 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 olives contribute heart-healthy fats and lots of antioxidants. Lentils are an inexpensive protein-filled, fiber-rich, source of antioxidants, vitamins, and minerals. Plus, lentils are easy to prepare and easy to store, to keep on hand whenever you’re in the mood. 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. I spread this spicy lentils dip thickly on pita bread topped with tomatoes, red onions, and cucumbers, and it was ridiculously delicious (and filling)!
If you want to know more about lentils, check out my Complete Guide to Lentils and learn about the different types and how to store, cook, season, and enjoy them.
Ingredients for Lentil Tapenade
How to Make Spicy Lentil Kalamata Spread
Step 1: First, in a large pot, add water, lentils, bay leaf, and coriander seeds and bring to a boil. Then turn the heat down to medium and let simmer until the lentils are tender. After, remove the bay leaf and drain. Do not discard the cooking water and reserve 2 to 3 tbsp for later.
Step 2: While the lentils cook, heat the olive oil in a medium skillet or pan under medium heat. Then sauté onions for 3 to 5 minutes or until they are limp and translucent. Next, add the garlic and red pepper flakes and let them cook for one more minute before transferring to a food processor.
Step 3: Then, add the cooked lentils, 2 tbsp 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 tbsp of cooking liquid to thin it out. Next, add the chopped olives and mix, then refrigerate.
Toni’s Recipe Tips for Spicy Lentils Spread
- Adjust cooking time: Remember that green lentils take longer to cook than brown ones. So make the necessary adjustment to your boiling time.
- Add more flavor: 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.
- Spice it up: 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.
- Let it thicken: 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.
FAQs
You can use black olives. They have a different flavor profile but will do in a pinch. Take note that black olives have a much stronger taste, so using less is a good idea.
Since they are brined, olives are salty when consumed without rinsing. It is better to wash off the brine solution to let their natural flavors shine through and reduce the amount of sodium that comes with it.
The great thing about lentils is they store really well. As long as they are tightly packed, they can last for a year!
Serving Suggestions for Spicy Lentils Tapenade
- Bread: Spread on hunks of easy no-knead bread, focaccia, or vegan garlic bread. It’s also great for crostini or toasted bread or flatbreads, like vegan naan.
- Crackers/Chips: Serve it with your favorite crackers, including these vegan rosemary crackers or air fryer tortilla chips.
- Charcuterie Board: Tapenade makes a fancy addition to a grazing platter, whether a traditional vegan charcuterie board, or a special occasion Christmas charcuterie.
- Pasta/Pizza: Toss with a simple pasta and some extra olive oil. Or scoop a spoonful on top of other pasta dishes (like avocado pesto or sun dried tomato pasta salad) or even pizza (like this Mediterranean hummus pizza.)
- Dips: Speaking of hummus, a big dollop mixed in your hummus adds fantastic flavor.
- Sandwiches/Wraps: Spread inside a sandwich or wrap, like this mushroom sandwich, pesto tofu sandwich, or collard green wraps.
- Protein: Serve a dollop as a sauce on top of a main like BBQ tofu steak. Or use it to dip crispy tofu sticks in.
Storing Spicy Lentils Spread with Kalamata Olives
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.
Other Vegan Lentil Recipes to Consider….
Vegan Dinners
Root Vegetable Lentil Stew
Soups
Lentil Potato Soup
Vegan Dinners
Easy Mushroom Red Lentil Meatballs
Vegan Dinners
Lentil Tacos
If you tried this Spicy Lentil Kalamata Spread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
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Spicy Lentils Spread with Kalamata Olives
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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.
Notes
- Adjust cooking time: Remember that green lentils take longer to cook than brown ones. So make the necessary adjustment to your boiling time.
- Add more flavor: 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.
- Spice it up: 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.
- Let it thicken: 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.
This is sooooo good, quick, and easy. I’ll be making this often!
Love it! It’s such a great spread!
Delicious recipe! Looks so good!
It’s such a tasty spread!