Red Pepper, Lentil and Cheese Pâté (Spread) recipe
| Serves | 4 |
| Prep time | 2 hours, 5 minutes |
| Cook time | 30 minutes |
| Total time | 2 hours, 35 minutes |
| Meal type | Condiment |
| Allergy list | Wheat |
| Misc | Pre-preparable, Serve Cold |
| Description | A delicious low- calorie spread, or pâté, that is full of flavour - great for sandwiches, crudités, toast, crispbreads, crusty bread or Melba toast. Only 120 calories, which, makes this a great recipe for anyone following the 5:2 diet, Weight Watchers or any other diet plan! It is packed full of protein and would be excellent for the school lunch box. |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 2 red peppers (de-seeded, cored and chopped very finely)
- 1 red onion (peeled and finely chopped)
- 2 cloves garlic (peeled and crushed)
- 1 handful chives (about 12. Chopped, set some aside for the garnish)
- 1.8oz dried split red lentils
- 10fl oz vegetable stock (low fat and low salt)
- 75 half fat cheese (grated. Such as Cheddar, Red Leicester or Double Gloucester)
- salt
- black pepper
Directions
Step 1
Place the peppers, onion and garlic in a sauce pan and add 3 to 4 tablespoons of water.
Cover the pan and cook over a gently heat for 5 or 6 minutes, or until the vegetables are just beginning to soften.
Step 2
Stir in the lentils with the vegetable stock and bring to the boil, before simmering uncovered for 20 to 25 minutes until the lentils are mushy and the liquid has evaporated.
Step 3
Add the grated cheese, chopped chives and season to taste with salt and pepper, mixing well.
Spoon the spread into 4 small ramekin dishes, or one large pate dish, cover and chill for at least 2 hours before serving with crackers, toast, crusty bread or crispbreads.
Makes a great and healthy sandwich filling.
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