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Lentil Pate

4 December, 2013 By Clarice Hebblethwaite 2 Comments

Lentil Pate 7

Lentil Pate

It’s great to have this Lentil pate as a vegetarian protein rich base for lunches. Made at the weekend and kept in the fridge, it’s ready to put together for the week ahead.

In Summer I like the  lentil pate with some crackers and a large bowl of salads for lunch.  In Winter this is lovely with crackers and  a large bowl of vegetable soup to warm me.

Lentil pate can also be used as a protein rich snack mid afternoon or for crackers and dips at a party.

This recipe is adapted from one of my favourite experts on Nutrition, Dr Libby Weaver and the recipe is from her second recipe book Dr Libby’s Real Food Kitchen.

I have used red lentils in the recipe though brown lentils are used in Dr Libby’s recipe.

Lentil Pate 1

Lentils with water and bayleaf ready to cook

Lentil Pate 2

Lentils have finished cooking

Lentil Pate 3

Lentil Pate- gathering the other ingredients

Lentil Pate 4

Lentil Pate- chopped capsicum and grated carrot

Lentil Pate 5

Lentil Pate- gently cooking the vegetables and herbs

Lentil Pate 6

Lentil Pate- combining all the ingredients

Ingredients

  • 1 cup red lentils
  • 2 cups water
  • 1 bay leaf
  • 1 garlic clove chopped or grated (Omit if Low FODMAP and use garlic infused olive oil as a flavor for garlic if wished)
  • ½ cup coarsely grated carrot
  • 1 red capsicum (bell pepper) chopped finely
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 3 tablespoons olive oil
  • 2 tablespoons miso paste
  • 1 tablespoon apple cider vinegar
  • 1 small bunch of parsley finely chopped to about ¼- ½  cup full

 Method

  1. Place the lentils, water and bay leaf in a pan and bring to a gentle boil.
  2. They should take about 10 -15 minutes to cook to soft. Drain off any excess water and discard the bay leaf.
  3. In a fry pan, place the oil, garlic if using, carrot, capsicum, oregano, thyme and sage.
  4. Heat gently and cook the vegetables for a few minutes until soft.
  5. Add the cooked lentils, miso, apple cider vinegar and chopped parsley and mix well.
  6. Check the seasoning and add salt and pepper if wished.
  7. If you like a less chunky textured pate, do put the mixture into the blender and puree to a smooth texture.

Tags: gluten free, dairy free, Low FODMAP, lunch, snack

 

 

 

Filed Under: Lunch, Snacks Tagged With: dairy free, gluten free, Low FODMAP, vegan, vegetarian

Comments

  1. christine mabon says

    10 January, 2014 at 12:28 am

    hi, just wondering about the nutritional values please per serving and also what I can use instead of peppers, as they don’t agree with me.

    Reply
    • Clarice Hebblethwaite says

      10 January, 2014 at 5:10 pm

      Hi Christine, good idea to be interested in the nutritional values. I’m not analysing the recipes just yet but will keep that in mind for the future. I think chopped celery would be nice in place of peppers with the colour and texture. Enjoy:)

      Reply

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