Simple spiced red lentil spread with sun-dried tomatoes and miso.
This spicy, sweet-savoury red lentil spread with maple syrup, fresh herbs, sun-dried tomato and miso is my current favourite thing to put on my toast in the mornings. It’s a great budget-friendly recipe, super easy to make and most importantly very delicious. Plus it’s gluten-free and oil-free, and full of protein, vitamins and minerals. This red lentil spread is great on toast and in sandwiches, or as a dip for veggies, crackers and chips. An absolutely foolproof recipe that everybody will love.
Kinda surprising, but one of the most common questions I get when I say I’m vegan is
where do you get your protein what I put on my bread. Seriously, just last week 3 people asked me. I often can’t even answer suddenly, because the answer seems so obvious to me…But I understand that it’s not the case with everybody. I have the exact same uncomprehending questions when someone has a special food allergy. Wow, what do you eat then, if you can’t have peanuts/gluten/tomatoes? Stupid of me, I know….Anyhow, one of these conversations went something like this:
Vegan? Cool! But what do you eat for breakfast?
So many things! Smoothies, smoothie bowls, tofu scramble, muesli, porridge, fruits, breakfast burritos, quesadillas, pizza from the day before, lasagne from the day before, anything from the day before, sandwiches, toasts….
-Cool! But what do you put on your bread?
-Hmmm….Whatever I like, I guess.
-Cool, but what exactly?
-I don’t know. Veggies….?
-Ok, cool, but I really can’t imagine this. What did you have for breakfast for example?
-Gosh, I don’t remember. Can we change the topic???
So I thought I’ll make this post today, so I can carry around a QR code linking to this URL and that will make my life just so much more easier. Feel free to do the same to avoid stupid questions. Nah, just kidding, questions are always good and I looooove to talk about my breakfast bread, but honestly, sometimes I’m just too dumb to answer these questions.
So, what I put on my toast in the mornings?
- Avocado! Sometimes sliced, sometimes mashed, other times diced, occasionally as a guacamole, but usually with salt, pepper and lemon juice.
- Hummus. Of course. With beetroot, pumpkin, black beans, bell pepper, sun-dried tomato,
- Cashew cheese. Or sunflower seed, macadamia, walnut and almond cheese.
- Nut butters. Homemade or store-bought, creamy or crunchy, love them all!
- Veggie spreads. With apple and onion, carrot, mushroom, pumpkin or kale. Raw, cooked, baked, steamed, usually made of leftover veggies.
Mustard or vegan mayo. That’s the
trashiestlaziest version, but who cares.
- Antipasti and baked or grilled veggies.
- Store-bought vegan butter and cream cheese. Though I don’t really eat these myself, I like to keep these in my fridge for guest and friends and boyfriends. Super convenient options.
- Tahini, usually mixed with a bit of lemon juice and garlic.
- Jam, fruit preserves, jellies and chutneys.
- Mashed bananas, berries, or any other fruit that’s in season.
- Baked beans or refried beans.
- This millet spread.
- Tzatziki. Or drained soy yogurt, mixed with nutritional yeast.
- Pesto. Red, green, purple, gold, you name it.
- Mashed baked sweet potato. With maple syrup and cacao nibs for a sweet breakfast, and with sea salt and herbs for a savoury version. (Also leftover mashed potatoes. Sounds a bit odd, but it’s so good!)
- And last but not least: Legume spreads. Made of beans, lentils, whatever I feel like. In the last days I always felt like this red lentil spread with lots of maple syrup and fresh dill!
And on top of these I put veggies, fruits, spices, fresh herbs, vegan cheeses, faux meat and lox, nuts and seeds. Oh, I love my breakfast toasts!!! <3
Do you like a slice of toast for breakfast as much as I do?
What do you put on your bread?
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 1 cup of red lentils
- 1 onion
- 2 cloves of garlic
- 2 cups of vegetable broth or water
- 1 tbsp apple cider vinegar
- 2 tbsp tomato puree
- 3 sun-dried tomatoes
- 1-2 tbsp nutritional yeast
- 2 tbsp maple syrup + more to serve
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- ½ tsp cumin
- ½ tsp red pepper flakes
- 1 tsp ground coriander
- 1 tsp turmeric
- ½ lemon, juice
- 1 tbsp white miso (optional)
- 1 tbsp of fresh chopped lovage (optional)
- 1 tbsp of fresh chopped dill (optional)
- salt, pepper
- Mince garlic and chop onion. Add to a large bowl and sauté over medium heat for about 5 minutes or until onions turn brown. Stir frequently and add 1-2 tablespoons of water at a time to prevent sticking.
- Add lentils and vegetable broth and cook for 10-15 more minutes until lentils are soft and liquid is absorbed.
- Transfer cooked lentils to a food processor with the rest of the ingredients and process until smooth and well combined. Adjust seasoning if needed.
- Serve warm or cold with additional maple syrup and chopped dill. Enjoy!