This Vegan Lentil “Tuna” Spread is going to be your next favorite sandwich spread! Eat it for breakfast, lunch or as party food! It’s SUPER delicious, healthy and filling.
For more tasty vegan recipes, see our vegan lentil recipes roundup.
Every time I make this vegan lentil spread, I realize just how much I love legumes. Lentils are not only incredibly healthy, but also insanely tasty if made well.
I could eat lentils all day and all night.
This recipe is perfect for a lot of occasions. I have made it for breakfast, lunch and parties too! Needless to say, that everyone went crazy for it.
Even if you are not a big fan of lentils, give this recipe a try. It has a secret ingredient that makes it taste SO GOOD.
And that secret ingredient is….(drum roll) Mustard!
Yep.
First caramelize the onion, then add the lentil and spices. Stir on medium heat for approximately 5 minutes, then combine with the mustard and garlic at the very end after you remove the pan from the heat.
Let your spread cool for about 5-15 minutes, then transfer to a food processor. Blend for 30 seconds or until you reach the desired consistency.
(If you don’t have a food processor at home, you can just mash your spread with a fork.)
Put your spread in the fridge for about 30 minutes, then serve on fresh bread with cucumber slices.
Additional thoughts:
- Salt and pepper amounts are really hard to tell usually. That’s because everyone has a different taste and tolerance. For example, I like my food very salty and peppery. Just really strong flavors, in general.
- I always top this spread with fresh cucumber slices. It’s so good, you guys. Ugh.
Vegan Lentil “Tuna” Spread
Ingredients
Lentil "Tuna" Salad
- 2 cup lentils (cooked)
- 1 head yellow onion (finely chopped)
- 2 clove garlic (small)
- 4 tsp mustard
- 4 tbsp oil
- 1 tsp salt
- 1 tsp black pepper ground
Sandwich
- 4 slices whole wheat bread toasted
- 1/3 medium cucumber sliced
- 1 cup spinach
Instructions
- Heat 2 tablespoons of oil in a medium pan, then add the onion and caramelize. Add the lentils, salt and pepper.
- Stir the mixture on medium heat for 5 minutes or less. When you're done, add the mustard and garlic at the end.
- When you're done, let the mixture cool 5 minutes, then put it in a food processor and blend for 30 seconds or until you reach the desired consistency.
- Place your spread in the fridge for 20 minutes.
- Serve on baguette slices or in a sandwich with a few slices of fresh cucumber.
- Enjoy!
More fantastic vegan tuna recipes:
- “Tunafish” Sandwich from No Recipes
- “Better than Tuna” Salad from Full of Beans
- Tuna Salad Sandwich from Veganhuggs
More easy vegan recipes:
Did you make this vegan lentil “tuna” spread? Let me know in the comments!
We have made this twice and loved it. The first time we followed the recipe exactly. Hubs loved it but I felt the garlic was a little over powering. So the next time I made it, I added the garlic near the end of the cooking time for the onions to sweeten them a bit and take the harsh bite away. I enjoyed it much more this way. I am just not a fan of raw or nearly raw garlic. We will be making this again tomorrow and I will be adding some extra veg (when I was an omni, I liked my tuna with chopped radishes, celery, dill pickles and fresh dill, so I am going to see how some or all of these additions work with this spread. Thanks for sharing this, I would never have thought to use lentils quite like this. But I agree with you, legumes all day and all night!
That’s amazing, Michelle! 🙂 I’m so glad you and your hubby liked it! 🙂
Hi, can i use canned lentils or is it better from scratch ?
Hi Michelle!
I used canned lentils! 🙂 It’s perfectly fine.
I made this once as a spread and enjoyed it, but it wasn’t until I made it as a filling for a sausage roll – with added chick peas and some vegan beef stock powder – that I fell in love with it! My husband who is not a vegan thought it was great too. Thank you so much!
Wow! That sounds great, Tracy! I’m so glad you both enjoyed it. 🙂
It’s really delicious! Great addition to my diet. Thanks Kate! 😉
It’s easy, healthy and delicious. I like it!
I’m glad you like it, Miao! 🙂
I cooked dry lentils instead of using cans and served it over crackers, instead of bread. REALLY tasty
Hi. Can you store this in the fridge? If yes, for how long? Thanks.
Hi Grey!
Absolutely! You can store it for up to 3 days.
Wow! I have to admit, when I smelled it before putting it in the fridge for 30 minutes, I didn’t like the smell. So I took a little taste…oh, well, I thought. I can eat even if the wife won’t like it.
Then I brought it out and made myself a sandwich, while she snuck a bite behind my back. Next thing I know she’s baking potatoes to use my spread as a filling. Made one for me, too. Now, it’s almost all gone. So much for a sandwich spread for me for the week.
Thank you so much for this recipe. Reminds me once again to try a recipe before saying you don’t like it.
I’m so glad you liked it Viktor! Those baked potatoes sound delicious! 😀
What kind of lentils did you use? Does it work with both green and red?
I haven’t tried this recipe with red lentils yet, but I’m sure the taste will be quite different. I recommend using green lentils!