Red Lentil and Scallion Paté 10-03-2015

Red Lentil and Scallion Paté

Ingredients

1/4 cup low-sodium vegetable stock
1 cup chopped scallions
2 garlic cloves, minced
2 cups cooked red lentils
1/4 cup egg substitute
1 cup fresh rye bread crumbs
1/4 cup chopped fresh cilantro
2 tbsp chopped fresh flat-leaf parsley
3/4 tsp curry powder
1/2 tsp paprika
1/2 tsp no-salt herb blend
pinch of ground nutmeg
pinch of freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line a 9" X 5" loaf pan with foil.
Coat with no-stick spray.
In a 1-quart saucepan over medium heat, bring the stock to a boil. Add
the scallions and garlic; cook, stirring frequently, for 2 to 3 minutes, or
until tender.
In a large bowl, mash the lentils and mix in the egg.. Stir in the stock
mixture and combine well.
Add the bread crumbs, cilantro, parsley, curry powder, paprika, herb
blend, nutmeg and pepper. Mix well.
Spoon into the prepared pan. Smooth the top with a spatula. Bake for 30
to 40 minutes, or until golden. Let cool for 20 minutes, then chill for at
least 4 hours. To serve, unmold the paté onto a plate and peel off the foil.

Preparation time: 20 minutes
Cooking time: 50 minutes
Per serving:
Calories: 83
Fat: 0.5 g. (6% of calories)
Fiber: 3.2 g.
Cholesterol: 0 mg.
Sodium: 58 mg.
Makes: 8 servings