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Ever wondered how basic pantry staples like lentils and sunflower seeds can be transformed into an art spread that would impress those with even the most refined taste buds?
Well, it looks like it’s a treat for you! Today, I share with you a delicious and nutritious, easy-to-make recipe using your food processor: Lentil and Sunflower Seed Pâté.
This vegetarian pâté is full-bodied in flavor, has a pleasingly delightful texture, and is just perfect spread on crackers or bread, or as a dip for veggies.
Now, let’s proceed with this gastronomic journey and find out just how to make this delectable dish!
Why You’ll Love This Lentil and Sunflower Seed Pâté
This pâté is:
- Healthy and Nutritious: Packed with protein, fiber, and healthy fats.
- Easy to Make: With the help of a food processor, it comes together in no time.
- Versatile: Great as an appetizer, snack, or even a light meal.
- Delicious: Full of earthy flavors and a satisfying, creamy texture.
Why Use a Food Processor?
A food processor makes this recipe a breeze by effortlessly blending all the ingredients into a smooth and creamy pâté. It saves time and ensures a consistent texture that’s hard to achieve by hand.
Related: Best Food Processor for Nut Butter
Essential Equipment
Food Processor
Cutting Board and Knife Set
Spatula
Measuring Cups & Spoons
Cast Iron Skillet
Lentil and Sunflower Seed Pâté
Discover how to make a delicious and healthy Lentil and Sunflower Seed Pâté using your food processor. This easy vegan pâté recipe is perfect as a spread or dip for any occasion!
Ingredients
- 1 cup cooked green or brown lentils
- 1/2 cup raw sunflower seeds
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil divided
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
Toast the Sunflower Seeds
- In a dry skillet over medium heat, add the 1/2 cup raw sunflower seeds.
- Toast them for about 5 minutes, stirring frequently until they are golden brown and fragrant.
- Remove from heat and let them cool slightly.
Sauté the Aromatics
- In the same skillet, heat 1 tablespoon olive oil over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until it's translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Remove from heat and let it cool slightly.
Blend Everything Together
- In your food processor, add: Cooked lentils, Toasted sunflower seeds, Sautéed onions and garlic, 1 tablespoon lemon juice, 1 tablespoon soy sauce or tamari, 1 teaspoon dried thyme, 1/2 teaspoon smoked paprika, Remaining 1 tablespoon olive oil, Salt and pepper to taste
- Pulse the mixture until it reaches your desired consistency. For a smoother pâté, blend longer. For a chunkier texture, pulse just a few times.
- Taste and adjust seasoning as needed.
Chill and Serve
- Transfer the pâté to a serving bowl or ramekin.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.
- Before serving, garnish with fresh parsley if desired.
- Serve with crackers, sliced baguette, or fresh vegetables.
Notes
- Make it Nutty: Add a handful of walnuts or almonds for extra richness.
- Herb it Up: Fresh herbs like rosemary or thyme can elevate the flavor.
- Spice it Up: Add a pinch of cayenne pepper or chili flakes for some heat.
- Oil-Free Option: Sauté onions and garlic in vegetable broth instead of oil.
- Consistency Adjustment: If the pâté is too thick, add a bit more olive oil or a splash of water.
- Flavor Boost: Roasting the garlic cloves before adding them can add a deeper flavor.
- Texture Variation: For a chunkier pâté, reserve some of the sunflower seeds to mix in after blending.
- Accompaniments: Goes well with pickles, olives, or a drizzle of balsamic glaze.
Health Benefits
This Lentil and Sunflower Seed Pâté tastes great, but it’s full of goodness, too. Here’s how:
- Lentils are a great source of plant-based protein and fiber.
- Sunflower seeds provide healthy fats, vitamin E, and minerals.
- Garlic and onions add antioxidants and boost immunity.
Serving Suggestions
- Appetizer: Spread on crackers or crostini for a tasty starter.
- Sandwich Spread: Use it as a flavorful alternative to mayo or mustard.
- Dip: Pair with fresh veggies like carrot sticks, cucumber slices, or bell peppers.
- Wraps: Spread on a tortilla with some fresh greens for a quick lunch.
Storage Instructions
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the pâté for up to 1 month. Thaw in the refrigerator before serving.
Frequently Asked Questions
Can I use canned lentils?
Absolutely! Canned lentils work just fine. Just make sure to drain and rinse them before using.
Is this recipe vegan and gluten-free?
Yes, it’s naturally vegan. To make it gluten-free, use tamari or a gluten-free soy sauce.
What if I don’t have sunflower seeds?
You can substitute with pumpkin seeds, cashews, or almonds.
Final Thoughts
This Lentil and Sunflower Seed Pâté is a delightful addition to your recipe repertoire. It’s easy to make, nutritious, and incredibly versatile.
Whether for entertaining or just for snacking, this pâté is sure to impress. Give it a try, and let me know what you think!
