The perfect breakfast: Lentil bread spread with curry

Author: Julia


Homemade lentil bread spread has been one of my breakfast favorites for years. The preparation is super easy and takes only 10 minutes of your time. Additionally the bread spread is affordable, filling and you can store it in the fridge for quite some time.Plus: 100 g of red lentils contain 25 g protein. Means: With just half a cup of lentils an adult (80kg) already covers 40 percent of the daily need. Last but not least: 100 g of raw lentils contain 50 percent of your daily iron needs! Say bye-bye to cold-cuts and hello to a tasty, plant-based alternative!


  • one cup
  • red lentils
  • one clove
  • garlic
  • parsley or other fresh herbs
  • a teaspoon
  • madras curry powder
  • olive oil or sunflower oil
  • salt


You need a blender for the preparation of this bread spread. Start with rinsing the lentils with cold water. Warning: Lentils and other legumes sometimes contain small stones or sand. Better check them! Place the clean lentils in a pot and cook them without salt for around 7 minutes.They are done, when the husk starts to crack. Skim off the foam with a spoon. Next step: Drain the lentils and place them in a big bowl. Mix them with the other ingredients and blend the mixture. If the bread spread is too crumbly add a small amount of oil. Last step: Either enjoy the lentil bread spread with homemade bread, raw cucumber and carrots. Or fill it into jars and keep them in the fridge. The bread spread lasts at least for 2 or 3 days.

About me

I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.