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BreakfastLow carb, high fatVegetarianBalancedMediterraneanVeganLegumes€

Homemade Lentil Pâté with Mushrooms and Walnuts

Name: Homemade Lentil Pâté with Mushrooms and Walnuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 150 g Lentils, pink or red, raw; 350 ml Soup, SWANSON, vegetable broth; 150 g Mushrooms, white button; 1 medium Onions, red, raw; 1 medium Carrots, mature, raw; 2 clove Garlic, raw; 40 g Nuts, walnuts, English, halves, raw; 2 tbsp Oil, olive, extra virgin; 1 tbsp Lemon juice, raw; 1 tsp Peppers, bell, yellow, raw; 0.5 tsp Spices, thyme, dried; 1 tbsp Soy sauce made from soy (tamari); Salt, table, iodized

Prepare a top-notch lentil pâté that combines the protein of red lentils, the rich flavor of sautéed mushrooms, and the crunch of walnuts. This lentil pâté recipe is the perfect vegan alternative to classic spreads.

Prep time10 min

Cook time20 min

Total time30 min

Servings6

Recipe

Lentils, pink or red, raw150 gSoup, SWANSON, vegetable broth350 mlMushrooms, white button150 gOnions, red, raw1 mediumCarrots, mature, raw1 mediumGarlic, raw2 cloveNuts, walnuts, English, halves, raw40 gOil, olive, extra virgin2 tbspLemon juice, raw1 tbspPeppers, bell, yellow, raw1 tspSpices, thyme, dried0.5 tspSoy sauce made from soy (tamari)1 tbspSalt, table, iodized

Medium-sized pot,Pan,Kitchen blender or immersion blender,Scraper

Per servingTotal

Calories:201.4 kcal1208.1 kcal

Protein:8.5 g51.3 g

Carbohydrates:21.8 g131 g

Fiber:4.3 g25.7 g

Water:112.9 ml677.2 ml

Fat:9.8 g58.7 g

Micronutrients

Sugar:2.7 g15.9 g

Saturated fat:1.3 g7.9 g

Cholesterol:0 mg0 mg

Sodium:327.1 mg1962.3 mg

Potassium:372.7 mg2236.4 mg

Calcium:37.9 mg227.3 mg

Iron:2.9 mg17.3 mg

Magnesium:33.8 mg202.9 mg

Zinc:1.4 mg8.2 mg

Phosphorus:136.9 mg821.1 mg

Vitamin C:6.4 mg38.2 mg

Vitamin A:93.4 µg560.2 µg

Vitamin D:0 µg0.3 µg

Vitamin B12:0 µg0.1 µg

Instructions

1Rinse the red lentils well under running water. Pour them into a pot, cover with stock, and cook until soft (about 10–12 minutes), until the lentils absorb almost all the liquid. Drain off any excess water.
2While the lentils are cooking, chop the onion and garlic, and finely grate the carrot. Cut the mushrooms into small cubes.
3In a pan, sauté the onion in olive oil until translucent. Add the carrot and mushrooms and sauté over medium heat for 8–10 minutes, until the vegetables soften and the mushrooms brown nicely.
4Stir the garlic, smoked paprika, thyme, and tamari into the pan. Sauté for another minute until the garlic becomes fragrant, then remove from heat.
5Place the cooked lentils, sautéed vegetables with mushrooms, walnuts, and lemon juice into a blender. Blend to the desired texture (completely smooth or slightly rustic with chunks).
6Taste the pâté and add salt and pepper as needed. Chill it in the refrigerator before serving so the flavors meld and the texture firms up.

Nutritional benefits

Thanks to the high content of folic acid and iron from red lentils, this meal supports blood formation and helps reduce fatigue.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.