Lentil Paté

2 Reviews
100% would make this recipe again

A versatile lentil paté. It can be used in your favourite sandwiches or even as a dip for crudités.

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Preparation : 5 min Cooking : 30 min Standing : 1 h
160 calories/serving


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

Before you start

A blender or food processor will be very useful to make the meatball mixture.


  1. 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.
  2. 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.
  3. Tip lentils, sunflower seeds and onion mixture into a food processor. Pulse a few times to mix the ingredients into a paste.
  4. 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 (100 g)


% Daily Value




8 g

12 %

Saturated 1 g
+ Trans 0 g

5 %


0 mg


0 mg

0 %


17 g

6 %


4 g

15 %


1 g

Net Carbs

13 g


7 g

Vitamin A

0 %

Vitamin C

4 %


3 %


17 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Manganese, Vitamin E
Good source of  :
Copper, Iron, Magnesium, Pantothenic Acid, Vitamin B1
Source of  :
Fibre, Niacin, Omega-6, Phosphorus, Potassium, Selenium, Vitamin B6, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables ½
Meat and Alternatives ½
Fats 1 ½

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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