Directions:
- Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
- Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
- Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
- Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
- Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture.
- Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.28 Kcal (2404 kJ) | ||
| Calories from fat | 128.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 22% | |
|---|---|---|---|
| Cholesterol | 109.38mg | 36% | |
| Sodium | 13173.19mg | 549% | |
| Potassium | 585.02mg | 12% | |
| Total Carbs | 83.87g | 28% | |
| Sugars | 3.45g | 14% | |
| Dietary Fiber | 9.38g | 38% | |
| Protein | 14.74g | 29% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 3.8mg | 21% | |
| Calcium | 89.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 224.26 Kcal (939 kJ) | ||
| Calories from fat | 50.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 22% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 36% | |
| Sodium | 5144.19mg | 549% | |
| Potassium | 228.45mg | 12% | |
| Total Carbs | 32.75g | 28% | |
| Sugars | 1.35g | 14% | |
| Dietary Fiber | 3.66g | 38% | |
| Protein | 5.75g | 29% | |
| Vitamin C | 2mg | 8% | |
| Iron | 1.5mg | 21% | |
| Calcium | 34.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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