Cheese and red pepper Pâté recipe
information
Calories per serving 110.
ingredients
low fat cooking spray
2 red peppers, de-seeded and chopped finely
1 red onion, chopped
1 garlic clove, crushed
50 g (1 3/4 oz) dried, split red lentils
300 ml (10 fl oz) vegetable stock
50 g (1 3/4 oz) half fat Red Leicester cheese, grated
salt and freshly ground black pepper
2 red peppers, de-seeded and chopped finely
1 red onion, chopped
1 garlic clove, crushed
50 g (1 3/4 oz) dried, split red lentils
300 ml (10 fl oz) vegetable stock
50 g (1 3/4 oz) half fat Red Leicester cheese, grated
salt and freshly ground black pepper
method
1. Heat a medium size saucepan and spray it with the low fat cooking spray.
2. Add the red peppers, onion, garlic and 3 tablespoons of water
3. Cover and cook over a gentle heat for 5 minutes or until the vegetables begin to soften.
4. Stir in the lentils and stock.
5. Bring to the boil and simmer uncovered for 20 minutes, stirring until the lentils turn mushy and the liquid evaporates.
6. Add the grated cheese and seasoning, and beat the mixture well.
7. Spoon the pate into four individual ramekin dishes. Chill for at least 2 hours before serving.
2. Add the red peppers, onion, garlic and 3 tablespoons of water
3. Cover and cook over a gentle heat for 5 minutes or until the vegetables begin to soften.
4. Stir in the lentils and stock.
5. Bring to the boil and simmer uncovered for 20 minutes, stirring until the lentils turn mushy and the liquid evaporates.
6. Add the grated cheese and seasoning, and beat the mixture well.
7. Spoon the pate into four individual ramekin dishes. Chill for at least 2 hours before serving.
serving amount
serves 4
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more information
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