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    You are in: Home / Recipes / Lentil Pate Recipe
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    Lentil Pate

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Sandi (From CA)'s Note:

    I've never had anything like this yet, but it sure sounded good. I'm always looking for ways to celebrate the modest lentil, to say nothing of my quest for recipe which include truffle oil (white or black), an ingredient I'm relatively new to, but really enjoy. This can be vegetarian/vegan by using vegetable broth instead of chicken broth. I don't know how many servings this yields (i.e. what a cup of lentils "expands to" when cooked), so I guessed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool.
    2. 2
      Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth.
    3. 3
      Season with salt and pepper to taste, and add additional truffle oil if desired.
    4. 4
      Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.
    5. 5
      Enjoy! (It's an order!).

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    Nutritional Facts for Lentil Pate

    Serving Size: 1 (68 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 99.2
     
    Calories from Fat 10
    10%
    Total Fat 1.1 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 192.2 mg
    8%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 7.3 g
    29%
    Sugars 0.6 g
    2%
    Protein 7.4 g
    14%

    The following items or measurements are not included:

    truffle oil

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