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5 from 3 votes

Ultimate vegan sandwich with red lentil spread

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Light lunch
Servings: 3
Author: Becca Heyes


For the red lentil spread:

  • 120 g dried red lentils (~ 1/2 cup)
  • 450 ml vegetable stock (~ 1 1/2 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


  • 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.