Red Lentil Pate
Creamy, flavorful, and packed with plant-based protein, this Red Lentil Pate is a must-try for any occasion. Made from tender red lentils, aromatic sautéed garlic and onion, and warmly spiced with cumin, paprika, and coriander, this vegan pâté delivers a rich, savory depth of flavor. A zesty splash of lemon juice ties everything together, creating a velvety spread that’s perfect for pairing with crackers, fresh veggies, or crusty bread. Ready in just 35 minutes and boasting simple, wholesome ingredients, this crowd-pleasing recipe is ideal for appetizers, snacks, or as a nutritious sandwich spread. Plus, with its easy preparation and vibrant spices, it’s bound to become a staple in your plant-based recipe collection!
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Recipe Information
Ingredients
- 1 cup red lentils
- 2 cups water
- 3 tablespoons olive oil
- 2 garlic cloves
- 1 medium onion
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground coriander
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the red lentils thoroughly under cold running water until the water runs clear.
In a medium saucepan, bring 2 cups of water to a boil and add the red lentils.
Reduce the heat to low and simmer the lentils for 15-20 minutes, or until they are soft and have absorbed most of the water.
While the lentils are cooking, heat 1 tablespoon of olive oil in a skillet over medium heat.
Finely chop the onion and garlic cloves, then sauté them in the skillet for 5-7 minutes, or until softened and slightly golden.
Add the ground cumin, paprika, and ground coriander to the skillet and stir for 1 minute to toast the spices.
Once the lentils are cooked, remove them from the heat and allow them to cool slightly.
In a food processor or blender, combine the cooked lentils, sautéed onion and garlic mixture, remaining 2 tablespoons of olive oil, lemon juice, salt, and black pepper.
Blend the mixture until smooth and creamy, scraping down the sides as needed. Adjust seasoning to taste.
Transfer the red lentil pate to a serving dish and let it cool completely before serving.
Serve with crackers, veggie sticks, or use as a spread for sandwiches. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 11.6 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
