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.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 30 min Standing : 1 h
160 calories/serving

Ingredients

1/2 cup red-orange lentils (dried) 90 g
4 tbsp sunflower seeds 30 g
1/2 onions, diced 100 g
2 cloves garlic, finely chopped
3/4 tsp gingerroot, grated 3 g
1 1/2 tbsp olive oil 23 mL
1 1/4 tsp curry powder 4 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.

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 %

DIABETES Exchange

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

This recipe is in the following categories

Beans/Legumes | Sauces & Dips | High Iron

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.