Wash the lentils very well, in some water, then boil them in 600 ml of water, 3 times more than the amount of lentils. Leave on low heat for 20-25 minutes.
Meanwhile, peel the carrot, parsnip and onion. The first two are put on the grater with large holes and the onion is cut into small pieces. Put in a saucepan and simmer with about 100 ml of water. Add the bay leaves and simmer until the vegetables are soft.
When both the lentils and the vegetables are ready, combine them together and let them boil for a few more minutes. Pour the mixture into a strainer and allow to drain. The resulting water is not thrown away. Allow to cool slightly and then blend. If the dough comes out too thick, add a little more water from the preserved one until you get a paste that is only good to spread on bread.
Add salt to taste, pepper and turmeric. At the end, add 2 lg of olive oil. Mix well and place in a cold saucepan.
Brown lentil pate rich in protein, B vitamins and iron
Vegetable pies in stores contain so many additives that they are not worth buying. In addition, a box of a few hundred grams costs as much as a pack of ½ kg of dried lentils.
Lentil pate Homemade pate looks just like the pate in the trade and is unexpectedly tasty. It is rich in protein and does not contain preservatives, dyes and flavor enhancers.
Lentil pate with mushrooms
Lentil pate with fresh mushrooms, large onions and garlic, seasoned with basil, marjoram and rosemary
White bean pate
White bean pate boiled with green onions and garlic, flavored with basil, nutmeg and lemon peel
Cauliflower pate with puff pastry
Cauliflower pate with puff pastry, lemon juice and a few cloves of garlic
Green pea pate
Vegetarian green pea pate prepared with soy mayonnaise and green parsley
Put the following ingredients in the blender: 1 cup of pitted kalamata olives, 1 baked pepper, 4 cloves of garlic, enough olive oil to bind the composition, paprika and hot pepper, salt, pepper. Seedless olives can be found at the supermarket. It is ideal to opt for some outfits in brine, not in oil, so as not to have a too greasy finished product.
Put the following ingredients in the blender: 1 cup boiled mushrooms, 1 head of baked garlic, parsley, salt, pepper. You can choose any kind of mushroom you like, and if you don't have some fresh ones, opt for canned mushrooms.
Mini-encyclopedia of juices and drinks
Pure and natural vegetarian food (without additives, chemicals and other toxic synthetic products) helps us to assimilate in our inner universe new and important subtle energies (prana-ice), which are, in turn, attracted and stored by these foods.
By feeding ourselves every time in this way, we offer our body those natural ingredients that contain all the pure, regenerating, vitalizing and nourishing active principles that fully help us to have a healthy, happy and harmonious life.
Through this mini-encyclopedia of natural juices, the author aimed to provide us with some simple recipes, which (above all) require a short preparation time (does not involve boiling or frying) and also maintain the natural flavor and color of the ingredients.
Vegetable pate from mushrooms
Don't wait a moment to eat this delicious mushroom pate. Creamy, fragrant and easy to spread, it can be eaten for breakfast or between main meals, as a snack. Hyperprotein, installs and maintains the feeling of satiety.
- 500g white mushrooms Champignon fresh, cleaned
- 2 tablespoons grated Parmesan cheese / inactive yeast flakes
- 1 finely chopped white onion
- 4-5 tablespoons olive oil
- 50g butter, at room temperature
- 1 knife tip of paprika
- A powder of chili powder
- ½ parsley link
- Salt and pepper to taste
Peel the mushrooms, wash them well under running water and boil them in salted water. After they have softened (about 20 minutes), pour them into a sieve and let them drain.
*** If you use canned mushrooms, you can skip this step
Heat 2 tablespoons of olive oil in a tight skillet and sauté finely chopped onion. After it has become translucent, add the crushed garlic, salt and pepper, mix. Add sliced mushrooms and a cup of concentrated vegetable soup (or warm water). After the liquid has evaporated, turn off the heat and let them cool.
Add the contents of the pan to the blender, butter at room temperature, grated Parmesan cheese, parsley and spices. Pulse a few times, add a tablespoon of olive oil and pulsate again. Taste the vegetable mushroom pate and season it with salt and pepper.
If you prefer a softer consistency, add another tablespoon of oil and mix.
GREEN LENTIL PATE - RECIPE
• 500 g of boiled green lentils
• 1 carrot
• 1 small potato
• 2-3 slices of celery
• 1 kapia pepper or 1 bell pepper
• 1 small onion
• 3-4 cloves of garlic
• 2 tablespoons olive oil
• ½ teaspoon of oregano
• ½ teaspoon of thyme
• salt to taste
Put the lentils soaked in water and leave for a few hours. Then put the lentils in a saucepan with water (the ratio is 1 part lentils, 2 parts water).
Add the carrot, potato and celery, peeled and diced, over medium heat for 30-40 minutes.
Over the lentils and boiled vegetables from the pan, add the finely chopped onion, finely chopped bell pepper, finely crushed garlic, oil, salt and spices and mix everything with the vertical blender.
- 1 & # 32 can of lentils & # 32 or 150 g of dried lentils
- 1 & # 32 small onion
- 1 & # 32 small carrot
- 1 & # 32 garlic clove & # 32 or 2 if you like more garlic
- 7-8 & # 32 slices of dried tomatoes
- 3-4 & # 32 tablespoons extra virgin olive oil
- the juice of half a lemon
- a teaspoonful of turmeric
- 1/2 & # 32 teaspoon paprika
- 1 & # 32 teaspoon dried thyme
- salt & # 32 pepper to taste
The nutritional data provided in some recipes are estimated, and their role is only informative. Values cannot be guaranteed and should not be used in the treatment of medical conditions.
The equipment and ingredient sections above may contain affiliate links to the products I use and recommend.
Have you tried the recipe? Tag @iuliana_bucate_aromate or hashtag #bucatearomate on Instagram so I can find you!
Of course, you can give up dried tomatoes if you don't or don't like them. You can just as well replace them with pieces of pepper or olives as in the lentil pate recipe with green olives. For me, dried tomatoes, with their strong sweet-sour taste, add flavor to this recipe and I really like to have them on hand in the fridge for such recipes.
Dried tomatoes can be found in almost all large supermarkets, either packaged in jars or in assisted living areas. If you buy more, you can also try the potato salad recipe with sun-dried tomatoes. I'm sure you'll like it.
Remember that you can print the recipe by lentil pate with sun-dried tomatoes so you have it on hand when you prepare it or keep it in your recipe collection for later.
I really like lentils, so I thought I'd show you how to make a delicious green lentil pate, which is only good for spreading on bread. Lentils are part of the legume family along with all types of beans and chickpeas. The benefits of eating lentils are numerous and it is one of the most popular legumes.
- is one of the best sources of vegetable protein, consumed especially by those who are vegetarians, vegans, but also by people who fast
- lentils are very rich in fiber, which helps digestion, gives a feeling of satiety very quickly
- soluble fiber in lentils helps regulate blood sugar (especially recommended for diabetics)
- lentils contain vitamins (A, B2, B3, B6 B12, folic acid)
- contains minerals (iron, calcium, phosphorus, potassium, magnesium, zinc)
- is low in calories (100 gr. lentils = 116 kcal)
Lentils are a food that I include quite often in my diet, especially during Lent when I give up animal protein and I need a pretty good substitute.
I don't know about you, but I like anything that can be spread, that is, any paste, cream, etc. In my fridge you can always find cream cheese, cream cheese, a hummus or an absolutely delicious guacamole. Ever since I discovered lentil pate, it also has a place of honor in the fridge, and when I make it I don't get tired of it, it's so good. I eat it either for breakfast or between meals on a piece of wholemeal bread, but it also goes to dinner with a salad next to it.
The recipe for green lentil pate is very easy and quick to prepare, as I am well accustomed to all the recipes on this blog.
Without saying too much, let me show you how you can make a vegetarian lentil pate too, so that you don't have to go and buy the one in the store, which is full of other fake flavors and stabilizers.
For the lentil pate recipe you need:
500 gr. lentils (I used whole green lentils Sano Vita.)
1 chopped onion
3 cloves garlic (or to taste)
1 hand chopped parsley
5 tablespoons lemon juice
3-4 tablespoons olive oil
Spices: salt, pepper, dried basil, paprika, ground cumin, turmeric / turmeric (to taste)
Moisturize the lentils in water for 2-3 hours to make them easier to boil. Put 500 gr. lentils to boil in 1.5 liters of water for 45 minutes. If the water decreases along the way and the lentils are not boiled, add more water and let it boil until the lentils are soft.
Meanwhile, put olive oil in a pan and sauté the onion for 3-4 minutes on low heat until soft. Add the three finely chopped garlic cloves and sauté for another 1 minute, stirring frequently to keep from burning.
After boiling the lentils, strain it with water that is left over, but do not throw away the water.
Put the lentils back in the pot in which it boiled. Add fresh parsley, onion and hardened garlic, lemon juice, plus the spices listed above. Using a vertical (hand) blender, mix the whole composition until it becomes a creamy paste.
If the lentil pate is not creamy enough, add a little of the water in which you boiled and kept, depending on the texture you want the pate to have.
Put the pate in a bowl or container with a lid. Sprinkle a few parsley leaves on top and serve it on some pieces of bread or crakers.
It can be eaten at any of the 3 main meals of the day. You can also put it in the food package for school / college or job, next to which you can put some crackers and some chopped vegetables.