McDougall Indian Lentil Sandwich Spread

Lentils spiced with a full Indian pantry and chilled into a thick, spreadable paste. This McDougall-style sandwich spread is vegan, oil-free, and packed with protein and fiber from the lentils alone.

The spice blend is what makes this special: coriander, cumin, turmeric, ginger, chili powder, and four pressed cloves of garlic all warmed gently in the pan with the cooked lentils. That five-minute cook over low heat blooms the spices and melds everything together. Chilling for an hour firms up the spread and lets the flavors deepen.

Smear it on whole grain bread, stuff it in a pita, or use it as a dip with raw vegetables.

Chef Tips

• Use well-cooked lentils that are soft enough to partially mash. Firm, al dente lentils won’t hold together as a spread.
• Press the garlic rather than mincing. Pressed garlic distributes more evenly through the small batch and releases more flavor.
• Cook over truly low heat. High heat will scorch the spices and make them bitter.
• The spread thickens as it chills. If it gets too stiff, stir in a teaspoon of water or lemon juice to loosen.

Variations

• Add a squeeze of lemon juice after chilling for a brighter, more acidic flavor.
• Stir in finely diced cucumber and tomato for a chunkier, salad-like spread.
• Use red lentils for a smoother, more uniform texture that blends into an almost hummus-like consistency.