Lentil Paté

1 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.

Preparation : 5 min Cooking : 30 min Standing : 1 h
160 calories/serving
  • Can be done in advance
  • Can be frozen
  • Easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

Ingredients

1/4 cup red-orange lentils (dried) 45 g
2 tbsp sunflower seeds 16 g
1/2 onions, diced 100 g
1 clove garlic, finely chopped
1/2 tsp gingerroot, grated 2 g
2 1/4 tsp olive oil 11 mL
3/4 tsp curry powder 2 g

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.

Remarks

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

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

170

Fat

8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

19 g

6 %

Fibre

4 g

16 %

Sugars

2 g

Net Carbs

15 g

Protein

7 g

Vitamin A

0 %

Vitamin C

7 %

Calcium

3 %

Iron

18 %

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

DIABETES Exchange

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

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Members' Reviews

1 Reviews (1 with rating only ) 100% would make this recipe again

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