This vegetarian “faux” pate is not only super healthy, but deliciously tasty as well. Serve on toasted ciabatta / casalinga bread, or as a thickish dip for vegetable crudites.
Red Lentil Creole Pate
125g Red Lentils
1 litre Water
250g Onions, peeled and chopped
1 tablespoon Olive Oil
1 teaspoon Ground Cumin
1/2 teaspoon Ground Turmeric
1/2 teaspoon Ground Coriander
1/2 teaspoon Mustard Powder
1/4 teaspoon Chilli Powder
4 tablespoons Peanut Butter (100% nuts)
1 tablespoon Tomato Puree
Lemon Juice to taste
Salt and Cracked Black Pepper to taste
Boil red lentils in water for approximately 15 minutes. Drain and set aside.
Cook onions and spices in oil until soft and fragrant. Remove from heat.
Place lentils, spicy onion mixture, peanut butter and tomato puree into a food processor. Blitz until just combined, then and add lemon juice / salt / pepper to taste.
Best served at room temperature.
