To make red lentil plate, you’ll only require 4 main ingredients: red lentils, garlic, kombu and extra-virgin vegetable oil.
Kombu isn’t an ingredient which you’ll find in store but it’s something you’ll easily buy online. In case, you were thinking what kombu is, it’s a kind of seaweed that’s specialized for you since it contains a spread of nutrients that are important for overall health. It’s especially useful for vegetarians or vegans who try to urge enough iodine in their diet.
Kombu adds a stimulating flavour to all or any quite dishes and once you begin using it, it’ll become a staple ingredient in your kitchen very easily.
If red lentils aren’t a staple ingredient for you only yet, you ought to change that soon! Red lentils are commonly used among vegetarians since they cook so quickly and you’ll make some amazing dishes with them like red soup and dahl. What’s more, they’re high in protein and has iron and other essential minerals as they’re also gluten-free so perfect for coeliac and people who prefer to avoid gluten for any reasons.
Without much delay, this red lentil plate is very healthy and once you create it you’ll store in the fridge for up to 4 days and have it daily as a snack or before your main meal of the day, as a starter. You’ll eat it with pitta bread or serve it with just vegetable sticks. If you wish to organize your food beforehand definitely make this on a Sunday so you’ve got it ready for work and may then easily add it to your lunchbox.
Red lentil pate is such an easy dish as it provides good nutritional content.
Red Lentil Pâté Recipe
A healthy starter, a great snack that’s vegan and gluten-free.
1 cup red lentils (185 g)
1½ cup filtered water (360 ml)
1 2-inch (5 cm) piece of kombu
3 large garlic cloves
3 tbsp extra-virgin vegetable oil plus more for serving
⅓ tsp fine sea salt (or to taste)
Put the lentils during a medium pot, cover them with water, move them around together with your fingers, and let excess water drain. Repeat and return the drained lentils to the pot. Add the filtered water, kombu, and garlic and convey to an overboil high heat. Cover the pot, reduce the warmth to low, and simmer it for next 20 minutes, or until the lentils are soft and every one the water has been completely absorbed. Remove from the warmth and take away the kombu (compost it).
Add the vegetable oil and salt and stir vigorously until the lentils and garlic are smooth and creamy. Drizzle with vegetable oil and serve warm or at good temperature. Store the cooled pâté during a jar or an airtight container within the fridge to last up to 4 days.
The pâté is best arranged when chilled. To serve, heat it during a covered saucepan with a splash of water over low heat, stirring frequently, until warmed through & creamy. Season with salt if required.