Lentil Pate
2 servings
15 minutes
The recipe is taken from the book "On Delicious Vegan Food". The easiest way to imitate meat pate is with regular lentils. It turns out much more authentic in color than bean pate. The meat flavor is given to it by miso paste - the same one that is sold in Japanese supermarkets for making the popular miso soup. Place all the ingredients in a blender and beat. If the gadget does not cope well, add a little clean filtered water, but not carefully, so that the pate does not turn out liquid. Serve the finished dish with vegetable sticks, crackers, crispbread or thinly sliced rye gluten-free bread.
1
Boil the lentils until cooked according to the instructions on the package.
- Green lentils: 200 g
2
Crush the garlic using a garlic press (not all blenders can handle this task).
- Garlic: 1 clove
3
Chop the shallots and sauté in olive oil until golden brown, then cool.
- Shallot: 50 g
- Olive oil: 2 tablespoons
4
In a blender cup, combine lentils, garlic, miso paste, olive oil, and fried shallots with the oil from the pan. Blend everything until smooth. Add a little water if necessary. Season with salt and pepper to taste and blend again.
- Green lentils: 200 g
- Garlic: 1 clove
- Miso paste: 1 tablespoon
- Olive oil: 2 tablespoons
- Shallot: 50 g
- Vegetable oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste