Mediterranean Walnut-Lentil Spread
Kevin Alexander
Kevin Alexander
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158 Calories
14 g Carbs
5 g Protein
9 g Fat
Total Time
6 servings

If you’re bored with your normal turkey and cheese sandwich as a midday meal, try slathering this flavorful, fiber-packed spread between a couple slices of whole-grain bread. Finish the sandwich by topping with roasted red pepper and a handful of arugula. You can also use it as a cracker spread or a dip.


  • ⅔ cup dried lentils
  • ¾ cup sun-dried tomatoes
  • ⅓ cup kalamata olives (pitted)
  • ¼ cup walnut butter
  • 1 shallot, finely chopped
  • 2 clove garlic, minced
  • 1 tbsp lemon juice
  • 2 tsp fresh thyme
  • 1 tsp paprika

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  1. Place lentils in a medium-sized saucepan along with 3 cups water. Bring to a boil, reduce heat, and simmer for 20 minutes, or until very tender. Drain and let cool.
  2. Place lentils and remaining ingredients in a food processor and blend until a slightly chunky texture forms.

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