If you’re looking for a tasty, creamy and meat-free alternative to the classic liver pate, this smoky mushroom lentil cream is the perfect choice! The rich seasoning and sautéed mushrooms give it a deep flavour that is guaranteed to make it a favourite course.
Ingredients:
- 200 g dry red lentils
- 200 g champignon mushrooms
- 3 tbsp coconut oil
- 1 head of red onion (130 g/head)
- 4 cloves of garlic
- 2 tsp thyme
- 2 tsp smoked paprika
- 1 tbsp starch
- 2 tbsp dark soy sauce
- pepper to taste
Instructions:
Cook the lentils in double the amount of water until tender. Drain and set aside.
Dice the mushrooms and sauté in coconut oil with the finely chopped onion, sliced garlic and thyme.
When everything is thoroughly browned, add the smoked paprika, starch, soy sauce and pepper.
Put the whole mixture in a blender with the cooked lentils and blend until creamy. If you want an even silkier consistency, you can strain it through a sieve.
Place the finished lentil cream in an airtight container and store in the fridge.
When completely cooled, you can spread it on bread, toast or even vegetables.
Healthy, filling and full of flavour!
Enjoy your meal!
