Spicy Lentil Kalamata Spread

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.


– 2 ½ C of water – ½ C of brown or green lentils – 1 bay leaf – ½ tsp of coriander seeds crushed – 1 ½ tsp of olive oil – ½ C of onion diced – 1 garlic clove pressed – ¼ tsp of red pepper flakes – ¼ tsp of cumin – ¼ C of Kalamata olives chopped very finely – Sea salt to taste

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.