RED LENTIL & SWEET POTATO PâTé
This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.
Provided by Good Food team
Categories Lunch, Side dish, Snack
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
- Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.
Nutrition Facts : Calories 200 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
LENTIL PATE
This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
- Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
- Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
- Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
- To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.
Nutrition Facts : Calories 256 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 364 g
FLATBREAD WITH RED LENTIL PâTé
Coriander flatbreads with a red lentil pâté is a fragrant but simple Moroccan-inspired dish, it is a perfect snack or starter.
Provided by delicious. magazine
Categories Flatbread recipes
Yield Serves 6
Number Of Ingredients 21
Steps:
- Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.
- Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.
- Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.
- Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.
Nutrition Facts : Calories 484kcals, Fat 21.6g (2.5g saturated), Protein 18.3g, Carbohydrate 59g (5.3g sugar)
RED LENTIL PATE
Provided by Food Network
Time 1h5m
Yield 3 cups or 6 servings
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
- While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
- In a food processor, add the lentils and onion mixture and puree until smooth.
- Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.
Nutrition Facts : Calories 235, Fat 12.5 grams, SaturatedFat 1.3 grams, Sodium 345 milligrams, Carbohydrate 22 grams, Fiber 5.5 grams, Protein 10 grams
LENTIL PATE
A 'pate' made out of lentils, flavored with truffle oil. Tastes just like real pate!
Provided by Cathi
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool.
- Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 28.8 g, Fat 6.9 g, Fiber 14.6 g, Protein 12.4 g, SaturatedFat 1 g, Sodium 102.9 mg, Sugar 1 g
FAUX GRAS
Adapted from Très Green, Très Clean, Très Chic by Rebecca Leffler Lentils double in volume when cooked, so 1 cup (160g) of dried lentils will yield close to the correct amount. They usually take about 20 to 30 minutes to cook until soft, but check the directions on the package for specific guidelines. If avoiding gluten, use tamari instead of soy sauce. For a vegan version, replace the butter with the same quantity of olive oil, for a total of 1/4 cup (60ml) of olive oil. The cognac or brandy is optional, but it does give the faux gras a little je ne sais quoi.
Provided by David
Number Of Ingredients 16
Steps:
- Wipe the mushrooms clean. Slice off a bit of the stem end (the funky parts) and slice them. Heat the olive oil and butter in a skillet or wide saucepan. Add the onions and garlic, and cook, stirring frequently, until the onions become translucent, 5 to 6 minutes. Add the mushrooms and cook, stirring occasionally, until they're soft and cooked through, another 5 to 8 minutes. Remove from heat.
- In a food processor, combine the cooked lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage or parsley, Cognac (if using), brown sugar, and cayenne. Scrape in the cooked mushroom mixture and process until completely smooth. Taste, and add salt, pepper, and additional cognac, soy sauce, or lemon juice, if it needs balancing.
- Scrape the pâté into a small serving bowl and refrigerate for a few hours, until firm.
MUSHROOM-LENTIL PâTé
The herb-infused lentils are such a nice element of this pâté that you might consider making extra and using the leftovers, including their liquid, to sauce pasta or rice.
Provided by From Washington food writer Emily Horton
Yield 5
Number Of Ingredients 11
Steps:
- 1 Cover the lentils with an inch of water in a small, heavy saucepan over medium-high heat
- 2 Bring almost to a boil, then reduce the heat to low and cook until tender, about 20 minutes, adjusting the heat so the water is barely bubbling
- 3 Remove from the heat, stir in the thyme sprigs and 1/4 teaspoon of the salt, then cover and let sit for at least 30 minutes
- 4 Heat a large, heavy skillet over medium heat until warm
- 5 Add 1 1/2 tablespoons of the oil, the onion and 1/4 teaspoon of the salt, and cook until translucent, 7 or 8 minutes
- 6 Add the garlic and cook a few minutes longer
- 7 Add the mushrooms and 1/4 teaspoon of the salt, toss to coat with the oil, cover partly and cook until the mushrooms have released their liquid, about 10 minutes
- 8 Uncover and cook until most of the remaining liquid evaporates
- 9 Add the sherry, and cook until it just glosses the bottom of the pan, about 1 minute
- 10 Cover the skillet and remove it from the heat
- 11 Pulse the pecans in the bowl of a food processor until they are finely ground
- 12 Add the onion-mushroom mixture and process until just combined
- 13 Drain the lentils, reserving the cooking liquid for another use, if desired, and add them to the food processor along with the remaining 1 1/2 tablespoons of oil, the remaining 1/4 teaspoon of salt and the pepper
- 14 Process until smooth, 2 to 3 minutes
- 15 Add the vinegar and pulse just until combined
- 16 It should be about the consistency of peanut butter
- 17 The pâté can be served in a bowl immediately, garnished with additional thyme, if desired
- 18 It can also be molded
- 19 Transfer the pâté into a small loaf pan or bowl lined with plastic wrap and refrigerate for at least an hour
- 20 When ready to serve, unmold the pate onto a serving plate and remove the plastic wrap
- 21 Garnish with additional thyme, if desired
- 22 NOTE: To toast the pecans, spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes
- 23 Watch carefully; nuts burn quickly
Nutrition Facts : Calories 280 calories, Fat 21 g, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 8 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g
RED LENTIL PATE
This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.
Provided by Sharon123
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
- Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
- Chop the onions and the garlic very finely.
- In a large skillet, heat the oil.
- Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
- Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
- Preheat the oven to 375°F.
- Chop the parsley finely.
- When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
- Season to taste with sea salt, vinegar, and pepper.
- Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
- Allow to cool to room temperature before slicing.
- Enjoy!
LENTIL PATE
I've tried for ages to find a recipe that actually makes lentils taste GOOD. (I'm a vegetarian and eat lots, but am really not that fussed by how they actually taste). This recipe came from Channel 4's show "Come Dine with Me" in the UK.
Provided by Boo L
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
- Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
- Once the onion becomes translucent, add the spices and fry them for a little bit too.
- Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
- Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
- Take the lentils off the heat and strain them, transferring into a food mixer.
- Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
- Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
- Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.
Nutrition Facts : Calories 118.5, Fat 5.1, SaturatedFat 1, Cholesterol 47.6, Sodium 23.9, Carbohydrate 12.6, Fiber 4.1, Sugar 2, Protein 6.3
LENTIL PâTé
Mystify your family by serving this delicious veggie pâté with lentils. A delicious source of protein for breakfast or dinner, serve them on bread or crackers with a touch of mustard-satisfaction guaranteed!
Provided by Veg Kitchen
Categories Appetizer / Dip / Spread
Time 45m
Number Of Ingredients 12
Steps:
- In a saucepan over medium heat, heat oil and add onion and garlic. Sauté for about 4 minutes or until onion is tender.
- Add yeast, tamari, cinnamon, cloves, nutmeg, and lentils. Season to taste, mix well, and cook for about 5 minutes.
- Add the vegetable broth. Bring to a boil, reduce to low heat, and simmer uncovered for about 25 minutes or until the lentils are tender. Stir regularly while cooking.
- In a food processor or hand blender, reduce the mixture to a smooth, even purée.
- Transfer the mixture to an airtight container and allow to cool in the refrigerator for 1 hour. When ready to serve, garnish with fresh parsley.
Nutrition Facts : Calories 479 kcal, Carbohydrate 72 g, Protein 30 g, Fat 9 g, SaturatedFat 1 g, Sodium 1588 mg, Fiber 33 g, Sugar 7 g, UnsaturatedFat 6 g, ServingSize 1 serving
VEGAN MUSHROOM LENTIL PâTé
Smoky and packed with umami flavor, this easy vegan Mushroom Lentil Pâté is the perfect appetizer or snack (it's gluten-free too!).
Provided by Liz Madsen
Categories Snack
Time 15m
Number Of Ingredients 10
Steps:
- Heat a large nonstick skillet (I use this one) over medium high heat. When hot, add mushrooms, garlic, and dried thyme. Let cook, uncovered, for 10 minutes, stirring every 2-3 minutes.
- It shouldn't stick too much since mushrooms release their own liquid, but use the reduced sodium soy sauce / tamari and water mixture to deglaze the pan once while cooking. (Deglaze just means when you pour a little liquid on the pan and stir it around so that all the flavor that's sticking to the bottom of the pan just goes back onto the food.)
- When cooked, drain off any remaining liquid and add to a food processor or blender with remaining ingredients.
- Process or blend until smooth.
- Pack into whatever container you'd like your Pâté to take the shape of. Really pack it in there, pushing it down and smoothing it with a spatula. I've had best results with ceramic and silicone containers as the mould, but glass has worked for me too (just a little bit more finessing to get it out). I have not tried this with a plastic container but it would probably be fine, maybe just requiring that extra bit of effort to release.
- Cover and refrigerate for at least 2-3 hours or overnight.
- To release the mushroom Pâté, run a butter knife around the edges, place a plate upside down on top of the open container and flip like a cake onto a cooling rack. You may have to wiggle it a little or hit the bottom of the container a few times. You should hear it slide out.
- Clean up the edges if you need to and decorate the top with extra herbs and spices if you wish.
- Serve chilled with crackers or toasted slices of a baguette. Enjoy!
- Refrigerate leftovers in an airtight container for up to 5 days. Can freeze if needed, thaw overnight in the fridge.
Nutrition Facts : ServingSize 1 oz, Calories 93 calories, Sugar 1.2 g, Sodium 172.7 mg, Fat 2.4 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 13.2 g, Fiber 2.6 g, Protein 6 g, Cholesterol 0 mg
LENTIL WALNUT PâTé
A tasty vegan pate that tastes like the real deal. Serve this with crostini, crackers, and crudite for all your holiday noshes.
Provided by Alanna Taylor-Tobin
Categories Appetizer
Time 50m
Number Of Ingredients 14
Steps:
- In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 - 30 minutes. Drain, discard the bay leaf, and cool completely (you can speed this up by spreading the lentils out on a plate and sticking them in the fridge).
- Meanwhile, heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute, stirring frequently and reducing the heat if necessary, until the onions are golden, about 15 minutes. Stir in the mirin and remove from the heat. Cool completely (to speed up the process, see lentils, above).
- Place the toasted and cooled walnuts in the bowl of a food processor and puree until it looks like nut butter, scraping the sides of the bowl as needed. Add the cooled lentils and the onion mixture and puree smooth. Add in the herbs, miso, umeboshi, pepper, and remaining tablespoon of olive oil, and blend until smooth.
- Serve immediately, or store in the refrigerator for up to a week. Drizzle with olive oil and chopped fresh herbs, and serve with crackers or sliced baguette and cornichons or olives.
Nutrition Facts : Calories 263 kcal, Carbohydrate 19 g, Protein 8 g, Fat 18 g, SaturatedFat 2 g, Sodium 262 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SMOOTH AND EASY TO MAKE GREEN LENTIL PATé
This simple and flavorful paté, and yet very healthy, is perfect as a quick comforting snack or a great appetizer for when you have guests. And it's easy to make and absolutely delicious.
Provided by alinadomnu
Categories Appetizer
Number Of Ingredients 10
Steps:
- Soak the lentils in water for minimum 2 hours or overnight; rinse after soaking;
- Put the lentils with the bay leaves in a medium sized pot with 2 cups of water; bring to a boil and let it simmer until the water is absorbed by the lentils;
- When the lentils are cooked set aside and take out the bay leaves;
- In a large pan add the 2 tbsp of olive oil and, when it's hot, add the diced onion and minced garlic; sauté over medium heat for 1-2 minutes until they turn yellow; stir continuously to prevent burning;
- Add the cooked lentils together with the rest of the ingredients (except the olive oil) and ½ cup of water (or more if you prefer it less thick) and cook for 10 minutes; set aside and allow it to cool;
- Put the lentils with the remained 2 tbsp of olive oil in a high speed blender or a food processor;
- Blend the lentils until you get a smooth paste;
- Transfer it to a bowl, garnish with fresh coriander leaves and enjoy.
WALNUT LENTIL PATE
Steps:
- Place the lentils in a medium sized sauce pan. Fill the pan with enough water to submerge the lentils by a few inches. Bring the water to a boil and reduce to a simmer. Simmer for 20-25, or until the lentils are tender but not watery or mushy (I always do a first check at the 18-minute mark). Drain the lentils and set them aside.
- While the lentils cook, heat a medium sized sauté pan over low heat. Add the walnuts. Toast the walnuts for about 5 minutes, stirring constantly, or until they're lightly browned and smell nutty. Remove the walnuts from heat and set aside.
- Return the pan to the stovetop and increase the heat to medium. Add the olive oil and shallots. Cook the shallots for 2 minutes, stirring constantly, and then add the garlic. Cook the garlic and shallots for another 3 minutes, or until everything is soft and fragrant. Add the lentils and combine ingredients well. Remove the pan from heat.
- When the lentils are cooked and drained, add the toasted walnuts to your food processor, along with the salt. Process until the walnuts form a fine meal. Add the lentil mixture and all other ingredients, along with 1/3-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process the pate till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudités.
LENTIL PâTé
Provided by Metro
Time 40m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).In a saucepan, sauté the onions in a little oil until they turn transparent.Add the remaining ingredients to the pan and mix well. Shape into small cakes.Bake in the oven for 15 to 20 minutes till lightly browned.Serve with tomato sauce.
LENTIL-WALNUT PâTé
This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice, and a handful of seasonings adding depth of flavor. Serve this simple, satisfying vegan appetizer with whole grain crackers or mini toasts and crudités.
Categories Snacks & Appetizers/">Snacks & Appetizers
Time 20m
Number Of Ingredients 10
Steps:
- In a medium skillet cook onion, garlic, oregano, and ¼ cup water over medium-low 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
- Transfer to a food processor. Add the next five ingredients (through salt and black pepper). Cover and process until smooth. Transfer to a bowl. Stir in cilantro. If desired, sprinkle with crushed red pepper.
LENTIL PâTé
Steps:
- Gather the ingredients.
- In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.
- Season with black pepper . Add lentils and heat until warmed through.
- Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.
- Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.
Nutrition Facts : Calories 225 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 6 g, Protein 13 g, SaturatedFat 0 g, Sodium 32 mg, Fat 3 g, ServingSize 6-8 portions (6-8 servings), UnsaturatedFat 2 g
LENTIL PATé
Lentil Paté. A versatile lentil paté. It can be used in your favourite sandwiches or even as a dip for crudités.
Provided by SOSCuisine
Categories Sauces & Dips
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 160 calories/serving, Fat 8
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PUY LENTIL PATE - VEGAN RECIPES | VEGANUARY
From veganuary.com
Cuisine VeganCategory LunchServings 4Estimated Reading Time 2 mins
- Get a medium sized pan that you have a lid for. Add the lentils, garlic and water. Cover. Bring to the boil, take the lid off, lower the heat and simmer for 25 minutes or until the lentils are cooked through, at this stage they usually have a little bite, right in the middle.
- Add the half tsp salt and quarter tsp sugar. Cover the pan and leave to sit for 10 minutes. This period “rests” the lentils and lets them finish cooking completely.
- Spoon the lentils and some of their cooking liquor into your liquidiser. Keep any remaining cooking liquor as you may need to add it. Add the olive oil. Blend the lentils for 2-3 minutes until the pate is totally smooth. If the pâté is too thick, add more olive oil or cooking liquor. There is no “correct thickness” but I prefer it roughly the texture of thick soup when I blend it as the pâté hardens when it cools. As you blend the lentils, you may need to stop the liquidiser a few times to scrape down the sides. The longer you liquidise the pâté for, the smoother and lighter it will be.
- Season the pâté to taste with salt, freshly ground black pepper and sugar. Spoon the pâté into ramekins or small jars and smooth down the top as best you can. Mix the diced tomato and basil together. Season to taste and spread it over the pâté in an even layer. Finally, spoon the extra virgin olive oil over the top.
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