Red Lentil Pate with Sun-dried Tomatoes & Olives

Another recipe from Detox by Sara Rose, this red lentil pate with sun-dried tomatoes, olives, garlic, scallions and black pepper packed plenty of healthful flavor. I modified it to include some olive oil and a little red wine as it was too dry for my liking and water wouldn't have given it the right consistency, from my perspective.

Still, a high-protein, low-fat recipe that makes an excellent lentil pate - a nice alternative for hummus lovers like me.

I've never been a big fan of sun-dried tomatoes, but they really worked for me here - not overpowering at all.

A pretty simple and easy vegan recipe, a great pate for crudite, crackers or even as a high-protein sandwich spread. I'm also thinking this might work on pizza with enough olive oil!

Red Lentil Pate with Sun-dried Tomatoes & Olives:
3 scallions, white parts, thinly sliced
1 large clove of garlic, minced (more if you want it garlicy!)
4 kalamata olives, stoned and chopped
2 sun-dried tomatoes, chopped
1 1/2 cups vegetable broth
1/2 cup red lentils, rinsed
water if needed
1 TBS olive oil
1 tsp red wine
black pepper
pine nuts to garnish


Place half the vegetable stock in a sauce pan with the scallions, garlic, olives, and sun dried tomatoes. Bring to a boil and simmer until the scallions are tender. Add the remaining vegetable stock and lentils and cook until lentils are tender (add water as needed to avoid the lentils drying out).

Place in a mini-prep or blender and add olive oil, red wine and black pepper. Puree, adding olive oil or water until you reach your desired consistency.

Serve in a bowl topped with pine nuts and a little olive oil.