Lentil Pâté #2 recipe
information
Note: Use whole brown lentils for a result which resembles liver pate.
Finely grated carrot can also be added. If desired, the top can be sprinkled with sesame seeds.
Half to one cup of sunflower seed meal, made by toasting and grinding the seeds, makes a nourishing and tasty addition.
ingredients
1 - 2 teaspoons oil
1 small onion, finely sliced
Pinch of sea salt
1/2 lb (225 g) mushrooms, finely sliced (optional - if omitting, use extra onion)
1/2 lb (225 g) cooked lentils
1 - 2 tablespoons tahini
1 - 2 teaspoons miso or yeast extract
2 tablespoons chopped parsley
Stock from the cooked lentils to moisten mixture, if required
1 small onion, finely sliced
Pinch of sea salt
1/2 lb (225 g) mushrooms, finely sliced (optional - if omitting, use extra onion)
1/2 lb (225 g) cooked lentils
1 - 2 tablespoons tahini
1 - 2 teaspoons miso or yeast extract
2 tablespoons chopped parsley
Stock from the cooked lentils to moisten mixture, if required
method
1. Heat the oil and lightly saute or shallow fry the onion with a pinch of salt, then add the mushrooms.
2. Combine all the ingredients and stir until the texture is thick and smooth.
3. Turn the mixture into a bowl and allow to cool.
4. Serve on toast or crispbread, as a sandwich spread or formed into rissoles as a salad ingredient.
2. Combine all the ingredients and stir until the texture is thick and smooth.
3. Turn the mixture into a bowl and allow to cool.
4. Serve on toast or crispbread, as a sandwich spread or formed into rissoles as a salad ingredient.
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