This vegan lentil pâté has been a real discovery, what a delicious thing! I wanted a change in my breakfast because for quite some time I had been drinking the same thing: smoothies (fruit and vegetable shakes) or porridge. I was combining them according to what my body asked me for.

Normally in winter I have porridge almost every day and in summer I can’t part with my beloved milkshakes, but for some time I’ve been wanting to have bread for breakfast, so I’ve looked for one that is healthy (in a German bakery in Seville, it’s called Das Brot) and I have also been thinking about options to accompany the bread.

Ingredientes

Scale

  • 400 g de lentejas cocinadas o de bote (15 oz)
  • 10 tomates secos en aceite (95 g ó 3 oz)
  • 2 cucharadas de tahini
  • 2 cucharadas de agua
  • 1 cucharada de tamari o salsa de soja
  • 1 cucharadita de comino molido
  • 1 cucharadita de ajo en polvo
  • 1 cucharadita de cebolla en polvo
  • El zumo de un limón

Instructions

  1. Pour all the ingredients into a food processor food or blender and beat until well integrated.
  2. Keep the pâté in the fridge in an airtight container. Holds at least a week.
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