Vegan and Gluten-Free Red Lentil Spread: A Delicious Alternative to Pâté

It’s not difficult to make vegetarian pate, and I’m sharing a recipe from Whole Food Cooking Every Day that was kindly given to me.

You will only need four main ingredients to make red lentil paste: red lentils (or garbanzo beans), garlic, kombu, and extra virgin olive oil.

You can buy Kombu online at Amazon. If you’re wondering what kombu actually is, it is a type seaweed which is good for your health because it contains many nutrients. This is especially good for vegans and vegetarians who want to ensure they get enough iodine.

Kombu is a great ingredient to add a unique flavour to any dish. Once you begin using it in your cooking, it will quickly become a mainstay.

Red lentils should be a part of your diet as soon as possible. Vegetarians love red lentils because they cook quickly. You can also make delicious dishes like dahl and lentil soup with them. They are also rich in iron, minerals, and essential minerals. These are gluten-free and perfect for those with coeliac disease or who want to avoid gluten.

This red lentil paste is a healthy snack that you can have daily, either as an appetizer or as a meal before the main course. It can be eaten with pitta or served with vegetable sticks. You can make it on Sunday to have it ready to go for the week.

This dish is so simple, you should definitely give it a go and see what you like. This recipe is an excerpt from Whole Food Cooking Each Day by Amy Chaplin. Copyright (c). 2019 Anson Smart Photographs:

Print Recipe

Red Lentil Pate Recipe

Vegan and gluten-free snack, side dish, or starter.
Course:
Snack

Ingredients

Red lentils, 1 cup(185 g)
Filtered water, 1 1/2 cups (360 ml).
One 2-inch (5-cm) piece of kombu
3 large cloves of garlic
Extra virgin olive oil 3 tbsp plus more for each serving
Use a 1/3 teaspoon of fine sea salt or to taste

Instructions

Drain the lentils. Put them in a pot and cover with water. Swish them with your fingertips. Repeat the process and add the lentils back to the pot. Add the filtered kombu and garlic to the pot and bring it to a rolling boil on high heat. Cover the pot and reduce the heat. Simmer for 20 minutes or until all of the water is absorbed. Remove the pot from the heat, and then remove the kombu.
Stir vigorously to combine the garlic and lentils. Add olive oil, salt and continue stirring until they are creamy and smooth. Serve warm or room temperature, drizzled with olive oil. The cooled pate can be stored in an airtight jar in the refrigerator for up to four days.

Notes

The pate will harden when it is chilled. Heat it up in a saucepan covered with water on low heat. Stir frequently until the mixture is warm and creamy. If needed, season with salt.

Whole Food Cooking Every Day: A Book Review

This book has 250 vegetarian recipes that are free from gluten, dairy products and refined sugar. Not all recipes are vegan as some contain eggs.

The book contains a wide range of vegetarian recipes that will inspire you to try new dishes.

The following sections are used to categorise the recipes:

Chia Bircher Bowls
Porridges made with whole grains
Gluten-free breads
Milks, Drinks and Nuts and Seeds
Simple Compotes
Nut, seed and Coconut Butters
Simple and Healing Soups
Beans
Vegetables on Land and Sea
Dressings
Sauces
Tempeh baked with a marinade
Cauliflower Bakes
Seeded Crackers
Chia Puddings
Muffins
Easy Cakes
Seeded bars
Granola
Waffles

You may find that certain recipes call for ingredients that are not always easy to locate, but you can usually find all the items you need at Amazon.

There are many simple recipes that can be made easily. You will also find a lot of useful information on food preparation methods and cooking techniques. You will also find information on certain ingredients as well as ideas for combining different dishes. This is a book that you should have in your collection, especially if vegetarians or people who eat mainly vegetarian food are interested.

You can purchase Whole Food Cooking Every Day directly from Amazon.