A versatile lentil paté. It can be used in your favourite sandwiches or even as a dip for crudités.
|1/2 cup||red-orange lentils (dried)||90 g|
|4 tbsp||sunflower seeds||30 g|
|1/2||onions, diced||100 g|
|2 cloves||garlic, finely chopped|
|3/4 tsp||gingerroot, grated||3 g|
|1 1/2 tbsp||olive oil||23 mL|
|1 1/4 tsp||curry powder||4 g|
- Rinse and drain the lentils, put them in pot and add water to cover. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are very tender, about 20 min. Drain and set aside.
- Meanwhile, heat the olive oil in a saucepan on medium heat. Sauté the onion, garlic, ginger and curry powder for 6-8 min, stirring from time to time. Set aside.
- Tip lentils, sunflower seeds and onion mixture into a food processor. Pulse a few times to mix the ingredients into a paste.
- Transfer the paste into a bowl and put in the fridge for 1 to 2 hours. Serve.
The paté can be kept in a closed container for a few days in the fridge.
Nutrition Facts Table
per 1 serving (100g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Cholesterol, Sodium, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Fibre, Niacin, Omega-6, Phosphorus, Potassium, Selenium, Vitamin B6, Zinc
- Good source of :
- Copper, Iron, Magnesium, Pantothenic Acid, Vitamin B1
- Excellent source of :
- Folacin, Manganese, Vitamin E
- Diet-related health claims :
|Meat and Alternatives||½|