Golden Pea dip Lentil Pâté
Lentil Pâté: Preparation time approx. 20 minutes + 20 minutes cooking time
The alcohol evaporates almost completely during cooking. The purees are also suitable as spreads for bread and, if pureed with a little more cooking liquid, as lactose and gluten free sauces that can be gently heated. Legumes are rich in fbre, nutritious and vitamin-packed with lots of vegetable protein.
INGREDIENTS
Serves 4
GOLDEN PEA DIP:
100 g yellow peas, dried
½ shallot, chopped,
1 bay leaf
½ tbsp olive oil
50 ml white wine according to taste
400 ml cold water
50 g green olives, pitted
Small handful of peppermint
½ Plantaforce *vegetable bouillon cube*
1 tsp mustard, medium strength
1 tbsp walnut oil
LENTIL PÂTÉ:
100 g green lentils
½ shallot, chopped
1 small sprig of rosemary
3 sprigs of thyme, 1 bay leaf
500 ml cold water
½ Plantaforce *vegetable bouillon cube*
1 tbsp sherry vinegar
1 tbsp olive oil
1. For the golden pea dip, wash the peas and drain well. Cook in the oil with shallots and bay leaf. Pour in the wine and leave to cook out. Add the water and bring to the boil. Cook for 60 minutes, covered, until soft. Remove the bay leaf, leave the peas in sieve to drain, retaining the cooking liquid.
2. Roughly chop the olives and mint. finely puree with the peas, crumble Plantaforce cube*, mustard and 150 ml of the cooking liquid in a blender or in the mixing bowl of a food processor. Add more cooking liquid until desired consistency is reached. finally work in the oil a drop at a time with the machine running.
3. For the lentil pâté, wash the lentils and drain well. Add the other ingredients up to and including the water and bring to the boil. Cook, half covered, for 20 minutes until soft. Remove the herbs, leave the lentils to drain through a sieve, retaining the cooking liquid.
4. Puree the lentils with crumbled Plantaforce cube*, vinegar and 150 ml of the cooking liquid as above. finally work in the oil a drop at a time while the machine is running.
Golden Pea dip: per 100 g approx. 5 g protein, 5 g fat, 12 g carbohydrate, 486 kj/117 kcal
Lentil Pâté: per 100 g approx. 6 g protein, 2 g fat, 13 g carbohydrate, 400 kj/96 kcal
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