In the first part of our series, we explained the whys and hows of DIY vegan spreads and introduced you to our first simple and delicious two-ingredient recipe. Today we’ve got another flavor bomb with just two simple ingredients: sun-dried tomatoes and lentils. The result may look somewhat like liverwurst, but has nothing else in common with its German cousin.
Tomato Lentil Vegan Spread
This is what you’ll need:
- 3/4 c dried lentils (or 1 2/3 c cooked lentils)
- 1/2 jar of sun-dried tomatoes
As in the first recipe, preparation is quite simple: Cook the lentils until they’re al dente and drain. Mix with the sun-dried tomatoes, and using either a hand blender or your food processor, blend to a creamy consistency. If you like, add a dash of dried coriander or rosemary to punch up the flavor a bit. In less than a minute, you’ll have a lovely, brown tomato lentil spread. Tip: Add salt and lemon juice as necessary to flavor; note that sun-dried tomatoes can often be quite salty, so season only after fully blending.
How Long Will My Vegan Spread Stay Fresh?
Because homemade spreads do not contain any preservatives, they do not stay fresh as long as store-bought varieties. With refrigeration, spreads will stay fresh at least three to five days; if you’re having trouble consuming everything before it goes bad, freeze your batches into smaller containers, which you can thaw and use as needed. We’ve never had one go bad on us, however, since they’re always eaten up long beforehand!
Have you made your own spreads? What are your favorite ingredients?
Enjoy and let us know how your recipes turn out in the comments!