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White Bean and Lentil Pate

1/4 Cup vegetable broth
1 Small onion -- finely minced
2 Cloves garlic -- to 3, mince
1 1/2 Cups cooked lentils
1/2 Cup canned cannellini beans -- drained
1/2 cup Egg Beaters(r) 99% Egg Substitute -- or 2 eggs, beaten
1/4 Cup chopped parsley
1/2 Teaspoon dried basil
1/2 Teaspoon paprika
1/4 Teaspoon ground nutmeg
1 Dash turmeric
1 Dash ground cumin
Salt and pepper
1/4 Cup grated Parmesan cheese
1 Cup whole-wheat bread crumbs -- or as needed


Bring broth to boil in non-stick skillet over medium-high heat. Add onions and saute until soft but not browned. Add garlic and cook 2 minutes. Remove from heat.

Mash lentils and beans with eggs in small bowl. Stir in sauteed onion mixture and parsley. Add basil, paprika, nutmeg, turmeric, cumin and salt and pepper to taste, stirring well. Add cheese and enough bread crumbs to thicken pate so it will form into a ball.

Lightly oil 2-quart loaf pan. Spoon in pate, smoothing top. Bake at 350 degrees until pate is firm on top, 30 to 40 minutes. Let cool. Serve with crackers.

Makes 20 servings.


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