Red Lentil & Paprika Spread with Caramelized Onions
A hearty, vegan spread made with red lentils, caramelized onions, garlic, and smoked paprika. Perfect for crackers, lavash, or veggie sticks.
- Time
- 20 min
- Serving
- 315 kcal
- Ingredients
- ≈ $0.72
- Protein
- 14 g
Ingredients
- 1 Canned red beanspack 400 g ≈ $1.10 180 g
- 2 Onions≈ $1.60 per kg 70 g
- 3 Garlic≈ $10.00 per kg 4 g
- 4 Sunflower oil 10 ml
- 5 Paprika 2 g
- 6 Lemon≈ $4.70 per kg 15 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain the lentils, reserving some of the cooking liquid.
Finely chop the onion2 and sauté in oil for 6–7 minutes until soft and lightly golden.
Add the garlic3 and paprika, cooking for 30 seconds until fragrant.
Combine the lentils, onions2, lemon6 juice, salt, and pepper in a food processor.
Pulse until smooth, adding reserved lentil liquid as needed for a creamy texture.
Tips
- Why it works
- Fry the onion until golden to remove the bitterness and bring out its sweetness. If it stays raw, the pate will taste bitter.
- Substitutions
- Replace the paprika with 1 teaspoon of sweet pepper powder, or use 1/2 teaspoon of paprika with seeds for a spicy kick. Swap the lemon juice for 10 ml of vinegar.
- Common mistakes
- If the pate turns out too thick, add a little of the bean liquid at a time. If it is lumpy, blend it again.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in a pan for 3–4 minutes over medium heat, adding 1 teaspoon of water.
- Serve with
- Serve with whole grain bread toasts and fresh cucumber cut into rounds.
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