Red Lentil and Red Pepper Pate Recipe

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Red Lentil and Red Pepper Pate
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  1. Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
  2. Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
  3. Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
  4. Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
  5. About 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.
  6. Continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
  7. Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and purée until smooth.
  8. Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
  9. Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
  10. Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
  11. Make topping:.
  12. Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
  13. Serve pâté topped with pepper mixture and slices of baguette.
  14. Notes:.
  15. • Pâté, without topping, can be chilled in terrine up to 2 days.
  16. • Topping can be made 1 day ahead and.
  17. Chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 240.14 Kcal (1005 kJ)
Calories from fat 124.17 Kcal
% Daily Value*
Total Fat 13.8g 21%
Cholesterol 36.24mg 12%
Sodium 309.73mg 13%
Potassium 322.69mg 7%
Total Carbs 18.22g 6%
Sugars 2.41g 10%
Dietary Fiber 8.06g 32%
Protein 7.68g 15%
Vitamin C 21.7mg 36%
Vitamin A 0.1mg 3%
Iron 7mg 39%
Calcium 48.1mg 5%
Amount Per 100 g
Calories 167.85 Kcal (703 kJ)
Calories from fat 86.79 Kcal
% Daily Value*
Total Fat 9.64g 21%
Cholesterol 25.33mg 12%
Sodium 216.49mg 13%
Potassium 225.55mg 7%
Total Carbs 12.73g 6%
Sugars 1.68g 10%
Dietary Fiber 5.64g 32%
Protein 5.37g 15%
Vitamin C 15.1mg 36%
Vitamin A 0.1mg 3%
Iron 4.9mg 39%
Calcium 33.6mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 6

Good Points

  • saturated fat free,
  • high fiber

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