red lentil pate

red lentil pate



Ingredients



160g (dry weight) red lentils
160g onion- finely chopped
tspn garlic
2 teaspoons marmite/yeast extract
500ml boiling water
120 ml veg oil
dessertspoon of balsamic vinegar

Method



Rinse lentils under the cold tap until the water runs clear (swoosh them around in the pan in cold water a couple of times, changing the water each time). Drain and place in a medium saucepan with the onion and garlic.

Add 2 tsp marmite to 500ml boiling water and stir to dissolve.

Pour over the lentils, cover and simmer until the water has been absorbed and the lentils have softened (the mixture will look quite dry at this point) Remove lid and leave to cool.

Stir with a spatula or wooden spoon whilst slowly pouring the vinegar and then the oil into the mixture.
Allow to cool, and serve with bread as a lunchtime meal with 2-4 slices of homemade bread, depending on your appetite.
This makes enough for 5 lunches, make it once in the month if following our planner.

nutritional information



This recipe contains per meal (including side dishes):
(K)calories- 452
protein (g)- 15
fat (g)-10
sat fat (g)- 0.91
carb (g)- 76
5 a day portions- 0.5
fibre (g)- 4
salt (g)- 0
calcium (mg)- 5
iron (mg)- 1