This month’s recipe is in line with our plant theme: it contains black lentils, split peas, quinoa and sunflower seeds … plus it’s easy to put together! Who said healthy eating is expensive and complicated? Too bad for all those who do not want to make the minimum effort in the kitchen and get rid of junk food … Thank goodness we’ve got the AMCC blog to give you smart (and cheap) ideas to switch to healthy eating habits!!
Here are the ingredients for this lentil pate:
- 1/2 cup black lentils and split peas (see photo opposite)
- 1/2 cup organic white quinoa
- 2 1/4 cup of water
- 2 tbsp. tablespoon vegetable oil
- 1 onion
- 1 cup of grated carrot
- 1/2 cup organic shelled sunflower seeds
- 1/2 teaspoon thyme
- 2 tbsp. organic ground black chia seeds
- 3 tbsp. tablespoon soy sauce
- 2 tbsp. tahini
- 1 cup of breadcrumbs
Here is how we do it:
Cook the lentils in 1/2 cup of salted boiling water, bring to a boil, then lower the heat and cook for 20 minutes. Lentils should be very cooked.
Cook the quinoa in a cup of salted boiling water, bring to a boil, reduce the heat to minimum and cover. Cook for 12 minutes.
Transfer them to a large bowl and mix.
Preheat the oven to 375 ° F (190 ° C).
Finely chop the onion and garlic. In a frying pan, heat the oil, add the onion and cook for 5 minutes. Then add the carrots and sunflower seeds and cook for another 5 minutes.
Add the vegetables to the salad bowl with the ground chia, and puree everything using an electric mixer. Add the soy sauce, tahini, a little salt and pepper.
Add the breadcrumbs and mix. If the texture is too grainy, wet the mixture with a little water (one tablespoon at a time), And if the preparation is too wet, add breadcrumbs.
Ideally in a bread pan, place parchment paper, pour the preparation and press the dough evenly into the pan.
Bake at 375 ° F (190 ° C) for 30 minutes. Wait 15 minutes before slicing the pâté and you’re done!
Here’s the final result, I put on top of sprouted alfalfa beans (yes, that’s a mushroom on top)
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