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| Lentil Pate |
Diet Type: Dairy Free
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Cooking Time: 30 minutes - one hour
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Ingredients:
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2-3 tablespoons olive oil |
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1/2 cup chopped onion |
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1 small carrot, shredded |
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1 cup lentils, well rinsed |
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1 bay leaf |
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1/4 teaspoon Thyme |
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1/2 teaspoon Sea Salt, or to taste |
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Directions:
In an 8" saute or frying pan, heat 2 tablespoons of the oil and saute the vegetables, bay leaf and Thyme over med-low until the vegetables are very soft and lightly browned. Add more oil if needed to keep them from sticking. Add the lentils and cover with water about an inch over the top of the lentils. Simmer uncovered until water is completely absorbed and lentils are very soft, about 30-40 minutes. Add more water if necessary.
Discard bay leaf. Transfer lentil mixture to a food processor. Add salt and puree until smooth. Refregerate. Serve on crackers. You can also use a blender, but it will not be as smooth. Do it in smaller batches rather than all at once. This recipe is free of wheat, gluten, soy, dairy, yeast, corn, and egg.
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Servings: 6
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Author: Catherine A. Brorby, Author of Making the Most of Your Food Allergies
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 6
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| Amount Per Serving |
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Calories 167
Calories from Fat 54
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% Daily Value*
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| | Total Fat 6g | 9% | | | Saturated Fat 1g | 4% | | | Mono Fat 4g | | | | Sodium 200mg | 8% | | | Total Carbs 20g | 7% | | | Dietary Fiber 10g | 41% | | | Protein 9g | | | | Iron | 21% | | | Calcium | 2% | | | Vitamin B-6 | 10% | | | Vitamin C | 4% | | | Vitamin E | 4% | | | Vitamin A | 24% | | | Selenium | 5% | | | Manganese | 25% | | | Copper | 15% | | | Zinc | 8% | | | Pantothenic acid | 6% | | | Niacin | 4% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 36% | | | Potassium | 10% | | | Phosphorus | 15% | | | Magnesium | 9% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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