Lentil Paté

2 Reviews
100% would make this recipe again

A versatile lentil paté. It can be used in your favourite sandwiches or even as a dip for crudités.

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Ingredients

??? red-orange lentils (dried) ???
??? sunflower seeds ???
??? onions, diced ???
??? garlic, finely chopped ???
??? gingerroot, grated ???
??? olive oil ???
??? curry powder ???

Before you start

A blender or food processor will be very useful to make the meatball mixture.

Method

  1. Rinse and drain the lentils, put them in pot and add water to cover. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are very tender, about 20 min. Drain and set aside.
  2. Meanwhile, heat the olive oil in a saucepan on medium heat. Sauté the onion, garlic, ginger and curry powder for 6-8 min, stirring from time to time. Set aside.
  3. Tip lentils, sunflower seeds and onion mixture into a food processor. Pulse a few times to mix the ingredients into a paste.
  4. Transfer the paste into a bowl and put in the fridge for 1 to 2 hours. Serve.

Observations

The paté can be kept in a closed container for a few days in the fridge.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

160

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

17 g

6 %

Fibre

4 g

15 %

Sugars

1 g

Net Carbs

13 g

Protein

7 g

Vitamin A

0 %

Vitamin C

4 %

Calcium

3 %

Iron

17 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Manganese, Vitamin E
Good source of  :
Copper, Iron, Magnesium, Pantothenic Acid, Vitamin B1
Source of  :
Fibre, Niacin, Omega-6, Phosphorus, Potassium, Selenium, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives ½
Fats 1 ½
More info
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Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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