Lentil and Avocado Spinach Dip

Lentil and Avocado Spinach Dip

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, 4 servings, gluten-free, vegan.


  • 1 large ripe avocado
  • 1 cup cooked lentils
  • 1 cup spinach, chopped
  • 1 tablespoon tomato sauce
  • ½ cup green olives, chopped
  • 1 lemon, juiced
  • 2 scallions, chopped
  • Sea salt and pepper
  • Pinch of cayenne pepper as you wish


  1. Mix all the ingredients in a food processor, except for the scallions and olives.
  2. Once it is mixed, add the chopped olives and chopped scallions pieces.
  3. Serve with bread or crackers or even in a vegetarian sandwich.
  4. Preserve in the fridge for up to 3-4 days.