Starters
Red lentil pate
Creamy vegan spread of red lentils with cumin and lemon.
VegetarianVeganGluten-free
Ingredients
- 150 g red lentils
- 1 garlic clove
- 1/2 onion
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- The juice of 1/2 lemon
- 40 g extra virgin olive oil
- 350 g water
- Salt to taste
Step-by-step
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- Put the onion and the garlic in the mixing bowl and chop 4 sec/speed 5.
- Add half of the oil and saute 4 min/120°C/speed 1.
- Add the red lentils, the cumin, the paprika and the water.
- Set 18 min/100°C/speed 1 until the lentils are tender.
- Let it cool slightly and add the lemon juice and the salt.
- Blend 30 sec/speed 7 until you get a fine cream.
- With the blades running at speed 4, add the rest of the oil through the lid opening.
- Transfer to a bowl and let cool before serving.
Tips
- Red lentils do not need prior soaking.
- If it gets thick when cooled, add a little oil or water.
- Serve with pita bread or crudites.
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