Red Pepper, Lentil and Cheese Pâté (Spread)
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| 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. |
