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Lentil and olive pate

Vegetables5 minutes6 people
1/52/53/54/55/5 (2 votes)
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By Ascen Jimenez

We are going to prepare a vegetable pate in with lentils. It has other ingredients but here, without a doubt, the protagonists are them.

We can use canned lentils (washing them well before) or lentils cooked at home. We will crush them together with the green olives, the cottage cheese, the tahini, salt and pepper.

Serve them with some toasts of bread, like appetizer. It is undoubtedly an original way of consuming legume.

Lentil pate and green olives

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Lentil pate and green olives
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: vegetables
  • Rations: 6
  • Preparation time:
  • Total time:

Ingredients

For the pate:

  • 220 g of lentils already cooked (cooked at home or canned)
  • 40 g pitted green olives
  • 60 g cottage cheese
  • 1 teaspoon of tahini (we can substitute it for 1 tablespoon of olive oil)
  • Sal Island
  • Pepper

And for the surface:

  • A dash of extra virgin olive oil
  • A little paprika
  • Aromatic herbs

Preparation

  1. If the lentils are canned, we will start the recipe by putting them in a colander to remove the liquid and washing them under running cold water.

  2. Once drained we put them in the glass. Add the pitted green olives, the cottage cheese (or ricotta) and a teaspoon of tahini. If we do not have tahini, we will put a tablespoon of extra virgin olive oil in its place.

  3. Add a little salt and pepper and grind everything by programming 10 seconds, progressive speed 4-9. We lower with the spatula what has remained on the walls of the glass and we reprogram 5 seconds, progressive speed 5-9.

  4. We put our pate in a small bowl.

  5. On the surface we add a drizzle of extra virgin olive oil, a little paprika (sweet or spicy, according to taste) and, if we want, aromatic herbs.

More information - Quick legume stew


Discover other recipes of: Vegetables, Vegetarian

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