Vegetable Lentil Pate'

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Chili powder

  Spices

  ½ tbsp or 4g

• Pepper

  Spices, black

  1 tbsp or 6g

• Salt

  Table

  1 tbsp or 18g

• Turmeric

  Spices, ground

  1 tbsp or 7g

• Egg white

  Raw, fresh eggs

  2 egg white (separated from yolk) or 80g

• Free Range Eggs

  1 serving or 100g

• Olive Oil Cooking Spray

  1 serving or 5g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Minced Garlic

  2 Clove or 200g

• Red Peppers

  ½ serving or 50g

• Button Mushrooms

  2 servings or 200g

• Green Lentils

  ⅓ serving or 66g

Directions

1. Bring water to boil in a small pot.Add lentils and cook for 25 minutes. Drain excess water.Set aside. Preheat oven to 350 degree F. Preheat a large nonstick frying pan on medium heat, coat with spray and add mushrooms. Cook until mushrooms have shrunk a little and then add the peppers,onions,garlic, salt, pepper, chilli powder and turmeric. Saute' till lightly browned.Combine cooke veggies, egg, egg whites and the cooked lentils into a blender and puree' on low till the mixture is blended but still a little chunky. Transfer the mixture into a muffin tin greased with the sesame seed oil.Fill almost to the top and place in the oven.Bake for 20-25 minutes or until firm to touch.

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• Mediterranean Chickpea Salad With Lentils
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• Indian Red Lentil Dal
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