Brown Lentil Miso Spread

Looking for an alternative to hummus for your next dinner party? This Brown Lentil Miso Spread is the perfect umami complement to veggies, crackers, or even sandwiches.

Miso is a fermented paste made with soybeans—though chickpea and brown rice varieties are also available—and koji culture (aspergillus oryzae). Miso is a powerful digestive aid and also contains all eight essential amino acids.

Lentils are a great source of soluble fiber, which helps to lower blood cholesterol and stabilize blood sugar. Tip: Before cooking, rinse the lentils with water in a colander and remove any small rocks or other debris.

Brown Lentil Miso Spread

This protein-packed, creamy, and savory spread is super versatile. Squeeze the spread onto crackers or vegetables with a piping bag to create a beautiful texture for plating.

Brown Lentil Miso Spread
[b]Brown Lentil Miso Spread[/b]
Author: Bauman College Staff
  • 1 1/2 cups dried brown lentils
  • 1/4 cup + 2 Tbs olive oil
  • 2 1/2 Tbs white miso
  • 1/4 cup + 1/2 Tbs ghee
  • 1 1/2 medium lemons, juiced
  • 2 tsp sea salt, to taste
  1. Fill a medium pot with filtered water (about halfway full or with enough water to generously cover the lentils). Bring to a boil.
  2. Add lentils and a pinch of salt to the boiling water. Reduce heat to a simmer and cook, uncovered, for about 25 minutes or until soft. Strain.
  3. Add lentils and remaining ingredients to a food processor and blend until smooth.
  4. Adjust flavors by adding additional lemon juice and/or sea salt to taste.