Abstract

The increasing demand for plant-based and nutrient-dense foods has encouraged the development of innovative food products derived from legumes. Lentils are widely recognized for their high protein content, dietary fiber, essential micronutrients, and bioactive compounds. The present study aimed to develop a nutritious red lentil spread as an alternative to conventional spreads. Red lentils were used as the primary ingredient and combined with healthy fats, spices, and natural flavoring agents to optimize the product’s sensory and nutritional characteristics. Multiple formulations were prepared and evaluated to obtain the most acceptable product in terms of texture, flavor, appearance, and overall acceptability. Sensory evaluation was conducted using a panel to assess key attributes including taste, aroma, Spreadability, and mouthfeel. Nutritional analysis indicated that the developed product contained approximately 20–25% protein along with significant amounts of dietary fiber. The final formulation demonstrated good sensory acceptance and potential as a healthy plant-based spread suitable for functional food applications. The developed red lentil spread may serve as a convenient and nutritious alternative to traditional spreads while contributing to sustainable dietary patterns.

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Funding