October 09, 2020 1 min read

RECIPE BY MARLENA FROM @pia_mia_clean_food

This Red Lentil and Cashew Spread will make you fall in love with toasts again. It's perfect as a spread but also great as a dip for your favorite plant-based crackers and veggies!

    • Red Lentils, 150 g
    • Onion, 1
    • Yellow Pepper, 1
    • Cumin, 1/2 tsp
    • Garlic, 1 clove
    • Olive Oil, 2 tbsp
    • Smoked Pepper Powder, 1 tsp 
    • Coriander Seeds, 1/2 tsp
    • Salt & Pepper, to taste
    • Cashew, 50 g
    • Lemon Juice, 1 tsp
    • Pomegranate Seeds, 1/2 cup
    • Cumin, 1/2 tsp
    • Olive Oil, 1
    • Coriander Seeds, 1/2 tsp
    • Wholegrain Cracker
  1. Cook the lentils as per usual.
  2. Wash and dice the yellow pepper, peel the onions and garlic and dice them too.
  3. Heat a lil bit oil on a pan and fry the peppers, onion and garlic with spices.
  4. Now put the boiled red lentils, fried vegetables, lemon juice and the cashew in your mixer.
  5. Puree the mass thoroughly on the middle stage until you get a creamy paste.
  6. Serve in your favourite Coconut Bowls and enjoy with crackers and fresh veggies. 


Marlena is a recipe creator and food photographer based in Berlin. She describes herself as a rainbow food stylist. All her recipes are vibrant and inviting which inspires people to eat healthier plant-based meals.

Instagram: https://www.instagram.com/pia_mia_clean_food/