Today, we’re making a delightful combination of Red Lentil Bread and Vegan Mushroom Pâté. These recipes are not only delicious but also healthy and perfect for any occasion. The lentil bread is gluten-free and packed with protein, while the mushroom pâté is rich and savory, making it a perfect spread for the bread. Let’s get started!
Preparation Time
- Prep Time: 20 minutes (plus soaking time)
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
For the Red Lentil Bread:
- 200g (1 cup) red split lentils
- 50ml (4 tbsp) water
- 1 tbsp oil
- 20g (4 tbsp) psyllium husk
- Salt to taste
- 1/2 tsp baking soda
- 1 tbsp apple vinegar
For the Vegan Mushroom Pâté:
- 300g (10 oz) mushrooms
- 1 chopped onion
- 100g (1 cup) walnuts
- 15g (2/3 cup) fresh parsley
- 1 or 2 garlic cloves
- 120ml (1/2 cup) mushroom stock
- Salt and black pepper to taste
- Pomegranate seeds and chopped parsley for garnish (optional)
Cooking Tips
- Feel free to add your favorite herbs and spices to the recipes to customize the flavor.
- Soak lentils for 3-8 hours to aid digestion and reduce cooking time.
- For the bread rolls to hold together, refrigerate the mixture for 15-60 minutes before shaping.
- If you don’t have psyllium husk powder, you can substitute it with an equal amount of ground chia seeds or ground flax seeds.
Directions
- Prepare the Lentils:
- Rinse 200g (1 cup) red split lentils with water.
- Soak the lentils in room temperature water for 3 hours (or overnight).
- Make the Mushroom Pâté:
- Boil 300g (10 oz) mushrooms in lightly salted water for about 15 minutes. Reserve the mushroom stock for later use.
- Heat a little oil in a skillet and cook 1 chopped onion until translucent.
- Set the cooked mushrooms aside to cool.
- In a food processor, blend the cooked onion, 100g (1 cup) walnuts, 15g (2/3 cup) fresh parsley, 1 or 2 garlic cloves, 120ml (1/2 cup) mushroom stock, salt, and black pepper to taste until smooth.
- Add the finely chopped mushrooms to the mixture and combine well.
- Garnish with pomegranate seeds and chopped parsley if desired, and set aside.
- Make the Red Lentil Bread:
- Place the soaked and drained lentils into a bowl.
- Add 50ml (4 tbsp) water and 1 tbsp oil. Mash with a hand blender until smooth.
- Add 20g (4 tbsp) psyllium husk, salt to taste, 1/2 tsp baking soda, and 1 tbsp apple vinegar. Mix well and set aside for 5 minutes.
- Shape the mixture into bread rolls. You should get about 6 lentil bread rolls from the ingredients listed.
- Transfer the rolls to a parchment-lined baking sheet. Spray with oil and garnish with sesame seeds.
- Bake in a preheated oven at 180°C (360°F) for 25 minutes.
- Serve:
- Serve the lentil bread warm with the delicious mushroom pâté on the side. Enjoy!
Serving Suggestions
- Enjoy the lentil bread with a generous spread of mushroom pâté.
- Serve with a side salad for a complete meal.
- Use the mushroom pâté as a dip for vegetables or crackers.
Nutritional Benefits
- Lentils: High in protein, fiber, and essential nutrients.
- Mushrooms: Rich in antioxidants, vitamins, and minerals.
- Walnuts: Provide healthy fats and protein.
Dietary Information
- Gluten-free: The lentil bread is gluten-free.
- Vegan: Both the bread and pâté are vegan.
- Nut-free option: Substitute walnuts with sunflower seeds or omit them from the pâté.
Storage Tips
- Store the lentil bread in an airtight container at room temperature for up to 2 days.
- Refrigerate the mushroom pâté in an airtight container for up to 5 days.
- Both the bread and pâté can be frozen for up to 1 month. Thaw in the refrigerator and reheat before serving.
Why You’ll Love This Recipe
- The lentil bread is easy to make and full of protein.
- The mushroom pâté is creamy, rich, and perfect as a spread.
- Both recipes are versatile and can be enjoyed in various ways.
Conclusion
Serve lentil bread with delicious mushroom pâté and enjoy! Please let me know in the comments how you liked it. Your feedback is very important to me. Don’t forget to share the recipe with your friends and family. Happy cooking and enjoy your delicious meal!