Creamy Red Lentil Pâté
A smooth, golden red lentil pâté made with boiled lentils, carrot, onion, garlic, turmeric, and butter or olive oil -- ready in about 30 minutes and perfect as a sandwich spread or party dip.
Ingredients
- 1 ½ cup red lentils
- 1 onion chopped
- 1 carrot sliced
- 4 cloves garlic mashed
- 2 Tbsp olive oil or butter (I recommend butter)
- ½ tsp turmeric
- salt to taste
- parsley for garnish
Instructions
- Add some water to a medium pot and bring to a boil.
- Add the lentils, sliced carrot, chopped onion and salt.
- Boil for about 20-25 minutes, until the lentils are very soft, then remove from the heat.
- Stir in the mashed garlic and let everything cool down for 10 minutes.
- Drain off all the excess water using a strainer, then transfer the contents to a food processor.
- Add the turmeric, butter or olive oil and 2 ice cubes.
- Process until smooth and creamy, adding a little more water if needed to reach the desired consistency.
- Garnish with chopped parsley and serve!
Notes
Butter is recommended for the creamiest texture, but olive oil keeps this pâté fully vegan. Adding a couple of ice cubes before blending improves the texture. The garlic is stirred in off the heat to preserve its flavor. The pâté keeps for 4-5 days refrigerated. Spread it on warm, crunchy toast -- delicious!