Lentil and Sunflower Seed Pâté

From legume, mushroom or nut parfaits to rustic spreads, there's a range of vegan pâtés to choose from. Today we are going to make Lentil and Sunflower Seed Pate. You can serve this rich and easy pate as a dinner or cocktail party starter. However, that's incredibly simple to put together.

Lentils make up a significant part of the plant-based diet. You can use lentils to make sauces such as Bolognese, you can puree them into soups and stews or use as a filling in sandwiches. Lentils are loaded with phytochemicals, fiber, minerals, and good-quality protein. Yes, I know that, it seems so much easier to open a can, but… Once you get into the habit to cook your legumes at home, you'll see the advantages. Unlike canned legumes that are loaded with sodium and sugar, freshly cooked legumes are healthy and full of flavor.

I cook beans, lentils, and chickpeas in the same way. I soak them overnight or for a few hours. Then, I rinse them thoroughly; afterwards, I cook them in bulk and keep leftovers in my freezer. I use frozen leftovers for spreads, dips, soups, stews, and salads. Clever!

LENTIL AND SUNFLOWER SEED PATE

(Ready in 20 minutes + soaking time / servings 10-12)

Ingredients

1/2 cup dried green lentils, soaked for 2 hours

1/2 cup sunflower seeds, shelled

2 tablespoons sesame seeds

1 tablespoon olive oil

1/2 onion

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon mustard seeds

1/4 teaspoon red pepper flakes

1 teaspoon smoked paprika

Directions

Soak your lentils for 2 to 3 hours. Wash and rinse lentils under running water until clear.

Place your lentils in a deep saucepan; add in enough cold water to cover your lentils (2 inches above them). In other words, you should cook 1 cup of lentils with 2½ cups of water.

Now, let it simmer until all the water is absorbed. The lentils are done when you can easily smash them with a spoon; it will take about 15 minutes.

In your food processor, mix the cooked lentils with the remaining ingredients until creamy and smooth.

If you do not have a high-speed blender, you can still blend the mixture to perfection. Just make sure to use ground sunflower seeds.

This pate will keep for 4 to 5 days in the refrigerator. You can store it in your freezer for up to two months.

For more decadent flavor, I like to add 1 tablespoon of cognac to the mixture. Other good ideas include 1 tablespoon of white miso paste, 1 tablespoon of walnut butter, or 1/2 tablespoon of champagne wine vinegar.