Red Lentil and Cashew Spread

Red Lentil and Cashew Spread

RECIPE BY MARLENA FROM @pia_mia_clean_food

This Red Lentil and Cashew Spread will make you fall in love with toasts again. It's perfect as a spread but also great as a dip for your favorite plant-based crackers and veggies!

    • Red Lentils, 150 g
    • Onion, 1
    • Yellow Pepper, 1
    • Cumin, 1/2 tsp
    • Garlic, 1 clove
    • Olive Oil, 2 tbsp
    • Smoked Pepper Powder, 1 tsp 
    • Coriander Seeds, 1/2 tsp
    • Salt & Pepper, to taste
    • Cashew, 50 g
    • Lemon Juice, 1 tsp
    • Pomegranate Seeds, 1/2 cup
    • Cumin, 1/2 tsp
    • Olive Oil, 1
    • Coriander Seeds, 1/2 tsp
    • Wholegrain Cracker
  1. Cook the lentils as per usual.
  2. Wash and dice the yellow pepper, peel the onions and garlic and dice them too.
  3. Heat a lil bit oil on a pan and fry the peppers, onion and garlic with spices.
  4. Now put the boiled red lentils, fried vegetables, lemon juice and the cashew in your mixer.
  5. Puree the mass thoroughly on the middle stage until you get a creamy paste.
  6. Now take the paste out of the mixer and decorate it with all topping ingredients.


Marlena is a recipe creator and food photographer based in Berlin. She describes herself as a rainbow food stylist. All her recipes are vibrant and inviting which inspires people to eat healthier plant-based meals.



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