Quick Lentil & Salted Peanuts Pate - Vegan Recipe

5 from 3 votes

A quick lentil and salted peanuts pate that's high in protein and the perfect spread on crackers, on toast, or in a sandwich with salad.

Prep Time5

Total Time5

Course: dip, spread

Cuisine: British, dairy-free, plant-based, vegan

Servings: generous servings

Calories: 357kcal

235 g green lentils (390g or 400g (14 oz) can drained)
7 tablespoons salted peanuts
3 tablespoons soy sauce
2 tablespoons mustard (dijon, English or American yellow mustard are all good options)
2 tablespoons sundried tomato paste (or tomato puree / tomato paste)
2 tablespoons miso (optional)
2 teaspoons dried sage
1 pinch black pepper
6 tablespoons water (to thin and get a good consistency, a little more if you are using as a dip)

Add the drained washed lentils to a food processor or blender.
Then add all the other ingredients and blend until fairly smooth, but with some texture, you may need to scrape down the sides a couple of times until the the ingredients are well combined.
Taste to check the seasoning and the texture. if you prefer a looser texure or are serving as a dip, add a little more wter.
Serve and enjoy!

Serve spread on oatcakes, crackers, or toast. Spread on a burger or in a sandwich with salad, or use as a dip.
Keep in an airtight container in the fridge for 3-4 days and bring to room temperature before serving.
You can freeze in a freezer tub for 3 months, then defrost to serve, but the texture can go odd, so you may need to reblend with a little water or olive oil.