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feed a family of 4 for (just over) £100 a month

Red Lentil Pate

Delicious and versatile – add a handful of any cooked or raw and grated firm veg and whizz them in to ring the changes. So leftover garlicky roasted veg grated raw carrot or swede, fennel or cauliflower, or even finely shredded cabbage

 

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red lentil pate

0 from 0 votes
Dietary Requirements: Freezes Well, Vegan, Vegetarian
Servings: 20 servings
Cost per portion 12p
Calories: 268kcal
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Ingredients

  • 160 g red lentils dry weight
  • 160 g onion finely chopped
  • tspn garlic
  • 2 tsps marmite or yeast extract
  • 500 ml boiling water
  • 120 ml veg oil
  • dessertspoon balsamic vinegar

To Serve

  • 40 slices homemade bread assumed 2 each, use 4 each if you wish

Instructions

  • Rinse lentils under the cold tap until the water runs clear (swoosh them around in the pan in cold water a couple of times, changing the water each time). Drain and place in a medium saucepan with the onion and garlic.
  • Add 2 tsp marmite to 500ml boiling water and stir to dissolve.
  • Pour over the lentils, cover and simmer until the water has been absorbed and the lentils have softened (the mixture will look quite dry at this point) Remove lid and leave to cool.
  • Stir with a spatula or wooden spoon whilst slowly pouring the vinegar and then the oil into the mixture. Allow to cool, and serve with bread as a lunchtime meal with 2-4 slices of homemade bread, depending on your appetite. This makes enough for 5 lunches for 4 people, make it once in the month if following our planner.

Notes

 
 
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Nutrition

Nutrition Facts
red lentil pate
Amount Per Serving
Calories 268 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 253mg11%
Potassium 101mg3%
Carbohydrates 44g15%
Fiber 4g17%
Sugar 1g1%
Protein 8g16%
Vitamin A 3IU0%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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