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.
- 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
- Place the lentils, water and bay leaf in a pan and bring to a gentle boil.
- They should take about 10 -15 minutes to cook to soft. Drain off any excess water and discard the bay leaf.
- In a fry pan, place the oil, garlic if using, carrot, capsicum, oregano, thyme and sage.
- Heat gently and cook the vegetables for a few minutes until soft.
- Add the cooked lentils, miso, apple cider vinegar and chopped parsley and mix well.
- Check the seasoning and add salt and pepper if wished.
- 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