A versatile lentil paté. It can be used in your favourite sandwiches or even as a dip for crudités.
1/2 cup | red-orange lentils (dried) | 90 g | |
4 tbsp | sunflower seeds | 30 g | |
1/2 | onions, diced | 100 g | |
2 cloves | garlic, finely chopped | ||
3/4 tsp | gingerroot, grated | 3 g | |
1 1/2 tbsp | olive oil | 23 mL | |
1 1/4 tsp | curry powder | 4 g |
A blender or food processor will be very useful to make the meatball mixture.
The paté can be kept in a closed container for a few days in the fridge.
per 1 serving (100 g)
Amount % Daily Value |
Calories 160 |
Fat 8 g 12 % |
Saturated
1 g
5 % |
Cholesterol 0 mg |
Sodium 0 mg 0 % |
Carbohydrate 17 g 6 % |
Fibre 4 g 15 % |
Sugars 1 g |
Net Carbs 13 g |
Protein 7 g |
Vitamin A 0 % |
Vitamin C 4 % |
Calcium 3 % |
Iron 17 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 1 ½ |