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Bean and Lentil Spread

Preparation and Cooking Time: 40 minutes
Serves:  2

If you are looking for some new dip recipes this one is for you. Made from natural ingredients that are low in fat and high in fibre, this bean and lentil dip is ideal to be served as an appetizer or with bread.

You will need:

Lamb Brand Cranberry Beans 200g

Lamb Brand Yellow Lentils 100g

Lamb Brand Breadcrumbs 60g

Lamb Brand Oregano 1tsp

Lamb Brand Ground Black Pepper ½ tsp

Lamb Brand Rosemary ½ tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Bay Leaf 1

Olive Oil 2 tbsp

Mustard 2 tbsp

Soy Sauce 2 tbsp

Small Onion 1, chopped

All you have to do is:

Soak the cranberry beans for a minimum of 5 hours or overnight, changing the water from time to time, if possible. Rinse, add to small saucepan, cover the beans with water and bring to the boil. Simmer the beans gently till tender; drain them and let cool.


Heat olive oil in a pan and add the oregano, bay leaf, rosemary and onions. Once the onions are sautéed add the yellow lentils.

Add enough water to cover lentils and cook for 20 to 30 minutes or until the lentils are soft, adding more water if needed.

In the meantime, mash the cranberry beans. When lentils are ready, remove bay leaf and add lentils mix to mashed beans. Add the rest of the ingredients and blend well.


Serve this delicious Bean and Lentil spread hot or cold on crackers, or as a spread on fresh or toasted bread.