Throughout the summer, we’ll feature new recipes on our website, slowly adding to our online archive. We hope you enjoy our new cache of recipes!

Lentil Almond Spread

Our chefs took inventory one morning and found an excess of lentils (already cooked for that evening’s veggie burgers) and a plethora of almonds. Created out of convenience, this spread has become one of our most popular sandwich toppings.

A great option for any sandwich, and it is vegan to suit a variety of dietary preferences.

  • 2 cups cooked lentil beans
  • 1 cup sliced almonds
  • 2 tablespoons finely diced shallots
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chives
  • salt and pepper to taste
  • (optional: ½ cup of goat cheese)

1. Add lentils to a saucepan with 4 cups of water. Bring water to simmer and cook uncovered for 30 minutes. Add water as needed, to make sure the lentils are just barely covered. Strain with cool water.

2. Toast almonds at 350 degrees and then set aside to cool.

3. Add all ingredients together in a food processor and pulse until smooth

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