• 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup lentils, pre-cooked in

  2. 2 cups of water OR 1-1/2 cups canned cooked lentils, drained

  3. 1 sweet onion, chopped

  4. 4 cloves garlic, minced finely

  5. 6 teaspoons margarine

  6. 1 teaspoon black pepper

  7. Water if necessary

  8. 1/2 teaspoon vinegar

Instructions Jump to Ingredients ↑

  1. In a large saucepan, gently saute sweet onion and garlic in the margarine over low heat until soft, but not browned. Season with black pepper . Add lentils and heat until warmed through.

  2. Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.

  3. Serve lentil pate at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.

  4. Yield: 6 to 8 servings


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