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    Home » Recipes » Vegetarian Lunch Recipes

    Jan 17, 2017 · Modified: Mar 5, 2019 by Becca Heyes · This post may contain affiliate links · 25 Comments

    Ultimate vegan sandwich with red lentil spread

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    Total time: 40 minutes
    Servings: 3
    5 from 4 votes
    Jump to Recipe Rate this Recipe
    Ultimate vegan sandwich! With red lentil spread and a super simple crunchy salad. Such a great vegetarian lunch.

    Is anyone taking part in Veganuary this year? I'm not, but I do love vegan food, and this seems as good a time as any to share this awesome vegan sandwich recipe.

    The basis of this sandwich is a creamy red lentil spread. Lentils have an awful lot going for them - they're cheap, super healthy, and really easy to cook - but unfortunately their appearance isn't one of their main selling points, so I'm not giving you any close-ups here. But if you can picture a bowl of baby food, you can pretty much picture this red lentil spread.

    It couldn't be more straightforward - it's literally just lentils cooked in stock until they break right down. I know it sounds a bit overly simple, but I always find that lentils (red lentils especially) really don't need much doing to them - a bit of veggie stock is all they need to be really tasty. Of course you can add extra herbs and spices if you like, but I don't think it's necessary.

    Instead, I topped it with this crunchy salad.

    Ultimate vegan sandwich! With red lentil spread and a super simple crunchy salad. Such a great vegetarian lunch.

    Cucumber, tomatoes, parsley, and black olives. Again - simple! It doesn't even need any dressing - the veggies are anything but dry, and nobody likes a soggy sandwich in any case.

    I used some particularly wrinkly black olives that I picked up back in November in Provence - apparently the wrinkliness is a speciality of the region!

    Ultimate vegan sandwich! With red lentil spread and a super simple crunchy salad. Such a great vegetarian lunch.

    I used plain white bread for my veggie sandwich, but as I was eating it I decided that something a bit crustier would have been even better - the red lentil spread and simple salad would be amazing in a baguette! The recipe makes enough for about 3 sandwiches, so if you're only cooking for yourself, you can store the leftovers in the fridge until you're ready for the next one.

    What's your favourite vegan sandwich filling?

    Ultimate vegan sandwich! With red lentil spread and a super simple crunchy salad. Such a great vegetarian lunch.

    Ultimate Vegan Sandwich with Red Lentil Spread

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 4 votes
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 3
    Calories: 360kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    For the red lentil spread:

    • 120 g dried red lentils (~ ½ cup)
    • 450 ml vegetable stock (~ 1 ½ cups)
    • Black pepper

    For the simple salad:

    • 4 inch chunk of cucumber, diced
    • ~ 6 cherry tomatoes, diced
    • ~ 10 black olives, chopped
    • Small handful fresh parsley, chopped
    • Salt
    • Black pepper

    To assemble:

    • 6 slices of bread or 3 pieces of baguette
    • 1 leaves handful mixed salad

    Instructions

    • Add the red lentils and vegetable stock to a small saucepan, and bring to a gentle boil. Cook for around 20 minutes, until the lentils are thoroughly cooked and beginning to break down. Stir thoroughly, especially towards the end of the cooking time, to ensure the lentils don't stick and to help break them up. If the liquid has all disappeared before the lentils are completely soft, just add a dash more water. Season generously with black pepper, and set aside to cool.
    • To prepare the simple salad, combine the diced cucumber, tomatoes and olives in a bowl with the chopped parsley and a pinch of salt and pepper. Mix well.
    • When the lentil spread has completely cooled, serve it with your choice of bread (I think something crusty would be best) with the simple salad and some mixed salad leaves.

    Nutrition

    Serving: 1 sandwich - Calories: 360 kcal - Carbohydrates: 60.7 g - Protein: 17.5 g - Fat: 5.4 g - Saturated Fat: 1.1 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 1161 mg - Potassium: 759 mg - Fiber: 12.7 g - Sugar: 6.9 g

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: This is not a sponsored post. I was taken to Provence in November by Olivence, but all opinions are my own.

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    Comments

    1. Deb F says

      August 10, 2019 at 3:39 pm

      I’ve started slimming world and looking for cheese free lunches to take to work. This is great in a wholemeal pitta with the salad. Very filling and syn free. I will be making it again. 5 stars

      Reply
    2. G says

      May 02, 2019 at 2:08 pm

      Great ideas.5 stars

      Reply
    3. Shirley says

      April 15, 2018 at 11:24 am

      This is ideal for me as I am not a big fan of hummus. Simple and tasty. I made mine using an organic onion stock cube. It gave a good flavour.5 stars

      Reply
      • Becca @ Amuse Your Bouche says

        April 16, 2018 at 9:30 pm

        Thanks Shirley, glad you liked it!

        Reply
    4. Sharon @ Bit of the Good Stuff says

      February 02, 2017 at 8:19 pm

      Red lentils are fab! I mostly use them in curries and dhals and had never considered making a pate with them! I bet a curry pate would be good in a sandwich, maybe with some chutney and baby spinach. Definitely got to give this a try now :D

      Reply
      • Becca @ Amuse Your Bouche says

        February 06, 2017 at 4:58 pm

        Ooh yes that sounds great! A dollop of curry paste would be a nice easy addition to the simple lentil spread :)

        Reply
    5. Sus // roughmeasures.com says

      January 31, 2017 at 7:03 pm

      Hummus and salad / veg is my go to vegan sandwich. I didn't do Veganuary as we were away but I'm going to do it in Feb instead, and hopefully stick with it!

      Reply
    6. Michelle @ Greedy Gourmet says

      January 31, 2017 at 1:06 pm

      I love vegan sandwiches! As a vegan for 2017, this is one of my goal. Thank you Becca for the nicely written recipe!

      Reply
      • Becca @ Amuse Your Bouche says

        February 01, 2017 at 11:45 am

        Are you going vegan for the whole year? That's fantastic! You weren't even vegetarian before, right? Looking forward to seeing what vegan recipes you come up with :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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