Recipe by: Eat.co
Ingredients
Serves: 3 portions
Spices and Ingredients for the Smoky U.S. Lentil Pâté
Ingredients:
- 1 Onion
- 4 cloves Garlic
- Oil, for frying
- 2 Tbsp Tomato Paste
- 250g U.S. Lentils, cooked
- 1 Red Bell Pepper
- 10g Walnuts
- 1 Tsp Liquid Smoke
Spice Mix 1:
- 1 Tsp Cumin Powder
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1 Tsp Salt
- ½ Tsp Pepper
Spices and ingredients for the Moroccan Cauliflower U.S. Chickpea Medley
Ingredients:
- 250g U.S. Chickpeas, cooked
- 150g Cauliflower, cut into small pieces
- ½ Onion, finely chopped
Spice Mix 2:
- 1 Tsp Cumin Powder
- ½ Cinnamon Powder
- 1 Tsp Paprika
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Salt
- ½ Tsp Pepper
Directions
Cooking time: 30 – 40 minutes
- Heat up oil in a pan or wok. Add dry spices from spice mix 1, along with onion, and garlic. Fry until soft.
- Fire roast the red bell pepper, then keep it covered in a bowl until it softens. Once soft, remove the burnt skin.
- To make the pâté, blend lentils, walnuts, skinned red pepper, and fried spice mix 1 in a food processor until a smooth paste forms.
- Heat up olive oil in a pan. Sauté onions for one minute, then add cauliflower, chickpeas, and 2 tablespoons of spice mix 2. Cook until everything is nicely coated and soft.
- Spread 3 tablespoons of the pâté on the plate, top with the chickpea and cauliflower mix, and sprinkle with pomegranate seeds. Serve with toasted bread.
