Sunflower seed red lentil pate

Vegan Red Lentil & Sunflower Seed Pate

This a beautiful dish I came across a few weeks ago which a good friend of mine made for me (a little scared of what I might think as I am a little fussy with food) however delighted I enjoyed it and willingly happy to share this recipe which has now become a staple food in my fridge.

It is not only nutritious and tasty, it is full of natural proteins.  Make this for yourself and you won’t be disappointed.  Great served with fresh veggies or on sourdough toast topped with fresh slices of cucumber.

Ingredients

2 cups red lentils (wash and rinse in hot water until clear)
1 heaped tbsp of tomato puree
1 tbsp of yeast extract or nutritional yeast
1 tsp oregano
1 tsp basil
1 tsp mixed herbs
½ tsp maple syrup (or brown/coconut sugar)
1 tsp paprika
1 tbsp soya sauce
Salt & pepper to taste
2 tbsp olive oil or 1 tsp coconut oil
2 tbsp sunflower seeds (toasted)

Method

  1. Place all in saucepan with enough cold water to cover to 3-4 cm above the mixture.
  2. Simmer until all the water is absorbed and it is cooked.
  3. Add more water if required.
  4. Stir so that it does not stick.
  5. Blend the mixture with blender when cooked.
  6. Leave to cool.
  7. Add oil and mix in.
  8. Add boiling water if too stiff.  Should be spreadable.
  9. Put in jars or in a greased small cake loaf tin (which is what I did), cover with toasted sunflower seeds and refrigerate
  10. Stores for 10 days in fridge.

 

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