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.

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