High-Protein Lentil Spread with Mushrooms (No Oil) - WFPB Recipe

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly substitute.

Soak 1 cup of dried brown lentils for several hours.

Cook the soaked lentils until tender, yielding about 2 cups of cooked lentils.

Dice onions and mushrooms roughly and place them in a baking pan.

Roast the diced onions and mushrooms in the oven at 170 degrees Celsius (340 degrees Fahrenheit) for 35 minutes, checking for doneness.

Once roasted, add the cooked lentils, roasted onions, and mushrooms to a blender.

Add dark miso paste to the blender for umami flavor (white miso can be used as an alternative).

Add a pinch of salt, garlic cloves, and a splash of white wine vinegar (or lemon juice) to the blender.

Add water to adjust the consistency, starting with a small amount and adding more as needed.

Blend the mixture until smooth, scraping down the sides as necessary.

Transfer the mixture into a glass jar for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens