Olive, Sun-Dried Tomato, & Lentil Pate
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 garlic clove, crushed3 scallions, sliced1/2 fresh red chili, seeded and finely chopped2 dry packed sun-dried tomatoes4 black olives, pitted1 cup vegetable stockgenerous 1/2 cup red lentils, rinsedblack pepper
1. Put the garlic, scallions, chili, sun-dried tomatoes, and olives in a pan with half the stock. Bring to a boil, then reduce heat and simmer until scallions are tender.
2. Stir in red lentils and the rest of the stock. Simmer for 20 minutes or until the lentils are tender, adding water if necessary to prevent the lentils from sticking to the pan. Season with black pepper and leave to cool.
3. Transfer the mixture to a blender and puree until smooth. Spoon into a bowl, then refrigerate for an hour or more.
Serve chilled with crudites.
Number of Servings: 1
Recipe submitted by SparkPeople user JGSYKES.
2. Stir in red lentils and the rest of the stock. Simmer for 20 minutes or until the lentils are tender, adding water if necessary to prevent the lentils from sticking to the pan. Season with black pepper and leave to cool.
3. Transfer the mixture to a blender and puree until smooth. Spoon into a bowl, then refrigerate for an hour or more.
Serve chilled with crudites.
Number of Servings: 1
Recipe submitted by SparkPeople user JGSYKES.
Nutritional Info Amount Per Serving
- Calories: 438.1
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 914.3 mg
- Total Carbs: 71.7 g
- Dietary Fiber: 17.5 g
- Protein: 30.6 g
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