5:2 Diet – A Fabulous Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

5:2 Diet - A Fabulous Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

5:2 Diet – A Fabulous Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

- 5:2 Diet -

A Fabulous Vegetarian

Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

MOZZARELLA & TOMATO TOPPED WITH BASIL

MOZZARELLA & TOMATO TOPPED WITH BASIL

Some tasty crispbreads arrived just in time for me recently (as I am on a diet) and a VERY big thanks to Ryvita UK for sending me a packet of their new flavour HINT OF CHILLI CRISPBREAD as well as a very patriotic packet of DARK RYE CRISPBREAD too…..now, I have been a BIG fan of Ryvita for years, in fact, my mum was thought to be VERY Avante Garde when I was little, as she sent me to school with Ryvita and cream cheese for my packed lunch, in the days when two slices of brown bread with a bit of ham and mustard was considered risqué, and the norm was fish paste! Not only did I have Ryvita and cheese, but often sliced beetroot was added in a separate container or maybe a boiled egg……..it certainly wasn’t “plastic bread and paste” for me! In those days it was ONE flavour of Ryvita only, what they call “Original” now, but JUST look at the choice from their range today……..SWEET ONION CRISPBREAD; CRACKED BLACK PEPPER CRISPBREAD; SESAME CRISPBREAD; MULTIGRAIN CRISPBREAD; SUNFLOWER SEED & OATS CRISPBREAD; PUMPKIN SEEDS & OATS CRISPBREAD; FRUIT CRUNCH CRISPBREAD and MEDITERRANEAN HERB CRISPBREAD. NO wonder those ladies who used to lunch, are now ladies who CRUNCH!

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

But back to my LATEST recipe, Red Pepper, Lentil and Cheese Pâté (Spread), which I am VERY pleased with, a low-calorie and VERY tasty spread or pâté – packed with protein and vegetables, and perfect for a 5:2 Fast Day lunch, or for tea.…….one portion of this lovely spread is ONLY 120 calories! And, with 2 Ryvita crispbreads, the total calorie count is just 184 calories (with two Dark Rye Crispbreads at 34 calories each), so it’s perfect, and is also GREAT as a recipe for the family too……serve with crusty bread and salad, or use it as a tasty sandwich spread, no butter or margarine needed! To keep the calories down, I used half-fat Cheddar cheese, but you CAN use full fat Cheddar if you are not worried about the calorie count, with full-fat Cheddar the count will be 170 calories per portion, so still NOT that high at all! The spread was delicious when spread on the Ryvita Dark Rye crispbreads, and I can see these crispbreads being great when served with smoked fish and sour cream, as well as tinned fish. 

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Most of my family are vegetarians, (with the exception of Malcolm, my husband and Hannah my daughter) so, this is a PERFECT supper recipe for them, served with acres of crusty bread or baguette, for FEAST days for me of course! As the spread cools, the cheese and lentils firm up and it sets quite nicely, although it’s still soft and very spreadable! I can also see this spread being useful when mixed with eggs and baked in a tart or a quiche…….or maybe with curry powder added, to be served with naan bread – LUSH!

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

And my other LUSH Ryvita recipe? Well, it’s not mine, you can find it on the Ryvita website here: MOZZARELLA & TOMATO TOPPED WITH BASIL – and that is only a cool 122 calories too!

 

MOZZARELLA & TOMATO TOPPED WITH BASIL

MOZZARELLA & TOMATO TOPPED WITH BASIL

That’s it for tonight - I will be back later with the winner of the Best of British Yorkshire event and the round-up, as well as a GREAT fresh fish recipe for Friday, and a few more bits and bobs……have a lovely evening, Karen

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Red Pepper, Lentil and Cheese Pâté (Spread)

Serves 4
Prep time 2 hours, 5 minutes
Cook time 30 minutes
Total time 2 hours, 35 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Pre-preparable, Serve Cold
By author Karen S Burns-Booth
A delicious low- calorie spread, or pâté, that is full of flavour - red peppers are cooked with red lentils, garlic, red onion, chives and cheese to make a tasty spread or pâté, that is great for sandwiches, crudités, toast, crispbreads, crusty bread or Melba toast. One portion in 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, especially for vegetarian children, and adults of course!

Ingredients

  • 2 red peppers (de-seeded, cored and chopped very finely)
  • 1 red onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • handful of fresh chives, about 12 (chopped, set some aside for the garnish)
  • 50g dried split red lentils
  • 300ml vegetable stock (low fat and low salt)
  • 75g half fat cheese, grated (such as Cheddar, Red Leicester or Double Gloucester)
  • salt and black pepper

Note

A delicious low- calorie spread, or pâté, that is full of flavour - red peppers are cooked with red lentils, garlic, red onion, chives and cheese to make a tasty spread or pâté, that is great for sandwiches, crudités, toast, crispbreads, crusty bread or Melba toast. One portion in 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, especially for vegetarian children, and adults of course!

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.
Disclaimer: I was sent some sample packets of Ryvita crispbreads to try, I was not paid to write this post, nor was I obliged to write a post on my blog. With thanks to Ryvita for sending me the samples to try. Karen
Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

Vegetarian Red Pepper, Lentil and Cheese Pâté (Spread) Recipe

What is your favourite lentil recipe?

Do you remember what your mum used to pack in your school lunch box?

Comments

  1. Nancy says

    Tartie, you just keep doing this to me! Post recipes that I simply must make. *sigh* This one is for tomorrow and will report back.

    • says

      GREAT stuff Nance! Will chat more tomorrow, as I am knackered, this was a late post and I am now off to bed! (It’s nearly Midnight here, and I turn into a witch!) Thanks, see you tomorrow…..Karen

  2. says

    Another superb dish Karen, it sounds and looks so tasty, I’m bookmarking your low cal recipes to try next month, because both flavour and variety are essential, aren’t they.
    Your Mother’s lunches sound lovely, all my school lunches were prepared by nuns, luckily my boarding school was run by a French order, so the food was pretty good, very important when they prepared our breakfasts, teas and suppers too!
    I used to send the boys with ham sandwiches, but always in home baked bread, as well as a piece of fruit they would have something sweet home baked, such as a flapjack, brownie or cookie. Luckily C’s school have a fantastic catering department, so no more packed lunches for me!
    We still have a further 10 days before we’re back to London, I had better get cooking as we have old friends arriving for a few days, later this afternoon.
    Have a lovely weekend
    Jude x

    • says

      Thanks Jude! My sister boarded at a convent too, I escaped (!) and she always had LOVELY packed lunches and cooked meals…….we have EIGHT B and B guests arriving tomorrow, so we are SUPER busy! I am in London from the 5th to the 15th and then the 23rd onwards, we need to meet, you Laura, Nazima and me! Karen

    • says

      Thanks Dom – I am rather pleased and smug with this recipe, and I am sure The Viking would LOVE it, as well as you too….it’s packed full of flavour and is very tasty, tastes too good to be diet food! Karen

  3. Nancy says

    This one’s being done either today or tomorrow. Will report back. (and I promise not to fiddle with the recipe… ;) )

      • Nancy says

        Thank ‘ee, ma’am. Have a block of wonderfully crumbly extra sharp cheddar that will be great in this. (Have to leave the chives out because I haven’t seen a chive in the area for ever. Mind died and nobody else has any. Sure miss them…)

    • says

      If I had lived closer to home I would have had meals at home too, but school in Hong Kong was a 60 minute bus ride away! LUCKY you Maria, lovely to go home for lunch! Chorizo and lentils – YES please!

  4. Michelle says

    I remember all too clearly what I had in my lunchbox. Manky, soggy, cheap ham sandwiches on white plastic bread and a flask of orange squash – always warm and always too weak. To this day I will not drink squash (at all – ever!) or eat sandwiches away from home unless they’re cold.

    I was always so jealous of the kids with overflowing, Famous Five style lunchboxes. It’s just such a shame that we now have ‘healthy eating’ policies and the associated ‘lunchbox police’ because I have to send my kids with the same manky lunchboxes that I used to have! :-D

  5. Nancy says

    We lived right next to the school so went home for lunch if Mom wasn’t off gadding about. School lunches were actually darned good. This was 45 years ago and everything was made from scratch. We had pizza and chili and loose meat sandwiches. Fresh milk. Huge cinnamon buns. Fish on Friday. Even had peanut butter sandwiches as nobody had heard of such a thing as a nut allergy.

  6. Nancy says

    Just put the pate in the fridge. Initial tasting confirms that this is going on my short list of things I want to keep around. It is absolutely delicious. The extra sharp cheddar pulls everything together, right balance of aromatics, moderate heat from the red chillies, lentils a good base with an earthy flavor.
    Will be trying this using chickpeas and Double Gloucester and passing it on to my kids.
    Thank you, Karen, yet again.

  7. Sue says

    The red pepper, lentil and cheese pate sounds great and I’ll try it on the 5.2 diet. Just a question – what size is your ‘one portion’ – is 120 calories?

    • says

      HI Sue, the recipe makes FOUR portions, so best thing to do it to put them pate into FOUR ramekins, or if using a big dish, cut into four and take a quarter!

  8. says

    I can’t wait to try this! It is right up my ally for lunch food! I get short lunch breaks where I teach, so I’m always looking for quick “grab” items to get something good in my body! :-) Nice recipe!

  9. Gemma says

    Hello! My boyfriend and I are just embarking on the 5:2 diet so I was looking around for tasty lunches that we could have as theres no way we could go without! I made this pate on monday night, and we had it yesterday – our first fast day. Wow I was expecting it to be nice – lots of tasty simple ingredients and all, but it is absolutely delicious! Thank you so much, will definitely be making again and also keeping an eye out for what else you post!

    • says

      GREAT! I am SO pleased this was a BIG hit Gemma! I have made this THREE times now, as I love it so much! I have a low calorie LUXURY teak burger that is being posted tomorrow…..:-) Karen

  10. Janet says

    On the 5:2 diet and made this pate for lunch. It was delicious and very tasty. My husband really enjoyed it too. I’m going to freeze the other half ready for another lunch. Will make the omelette too next week.
    More 5:2 recipes would be great.

    • says

      Thanks so much for letting me know Janet, I also LOVE this pate and I enjoy it on NON fast days too. The omelette is also very tasty and I now have 12 5:2 diet recipes, that can be found here: 5:2 Diet Recipes AND, I have TWO more planned for next week, at least! Karen

  11. Kristin says

    The flavours were delicious but mine came out pretty runny – how was yours so thick? I also added two red chiles which added a fabulous kick.

    Thank you!

    • says

      Hi! You need to make sure that there is NO liquid left after cooking the lentils, I mean NO liquid! It also firms up on cooling too! Karen PS: LOVE the chillies idea, that will add on 36 calories for 2 chillies, so that is about an extra 9 calories per serving!

  12. chris says

    The tomato soup with roast veg is a firm favourite in our household – 5:2 day or not.
    I recently bought the 5:2 recipe book and their recipes are for 2 meals a day, whilst you suggest 3.
    Are all your recipe ideas based around a 3-meal-a-day or a 2-meal-a-day protocol?
    Your ideas are wonderfully tasty, so keep writing!

    • says

      Thanks Chris, I am not a lover of the two meal a day plan, as I need three meals a day, and therefore, I create recipes to fit in with three meals a day and not two. I have some new recipes to post soon, Karen

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>