Vegan lentil pâté is a regular on my plate. It tastes absolutely fantastic. Not just with bread but also with a salad. It will work great even as a side dish. And it’s really easy to make it. How about a recipe? Here goes then!
Vegan lentil pâté is a very good source of proteins, vitamins, and important macro- and micronutrients. It’s necessary to emphasise that lentils contain a lot of iron and resistant starch.
Resistant starch works wonders for our intestines. We don’t digest it, actually. It acts like a prebiotic, which is a ‘breeding ground’ for gut bacterial flora to develop correctly.
By eating our delicious lentil pâté, we not only provide ourselves with important nutrients but also improve the performance of our immune system.
But given the content of phytic acid, our ability to take in all these amazing beneficial components can be limited. So what to do then? The answer is simple: soaking and cooking lentils significantly reduces the content of anti-nutrients.
What ingredients will I need to make a lentil pâté ?
I usually make it using green or red lentils. Depends on which type I have currently at hand Both versions taste great and are made in exactly the same way.
- a cup of dry lentils
- 2 carrots
- 2 parsnips
- a piece of celery
- 2 onions
- 4 cloves of garlic
- a jar of chickpeas (I don’t recommend using canned chickpeas)
- 3 heaped spoons of potato flour
- a few grains of allspice
- 2 bay leaves
- salt, pepper
- a teaspoon of cumin
- a teaspoon of dried lovage
- a teaspoon of spicy red pepper powder
How to make pâté ?
- soak the lentils in water — preferably in a glass bowl — for a few hours
- cook the lentils in salt water
- pour some olive oil into another pot and stir-fry one clove of garlic and one diced onion
- add some water to the frying olive oil with garlic and onion, and put the vegetables into the water
- cook the carrot, parsnip, celery, onion, and garlic in the water adding bay leaves allspice, and salt
- when the vegetables become soft, take them out of the water and remove the allspice and bay leaves. You’ll be left with finger-licking vegetable stock. You can drink it or save it for later and use it to cook sauces or soups. It’s also very easy to freeze it if you don’t intend to use it right away.
- blend the cooked vegetables adding lentils, potato flour, and spices. Add salt, pepper, a teaspoon of turmeric, spicy red pepper powder, lovage, and cumin to taste
- put the blended mass inside a loaf pan and pour it over with the vegetable stock. Make sure it covers the whole top of the pâté. The stock will evaporate during baking and make a nice crust
- bake it at 200 degrees for about 1 hour; use a stick to check if it’s already baked. I prefer my pâté to be well-baked, that’s why I set the baking time for about 1 hour and 20 minutes.
- once it’s baked and cools down, put it in the fridge
To make the pate easily removable from the loaf pan and easier to cut, leave in the fridge for 12 hours. You can easily freeze any leftover pâté .