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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly. | 2. Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside. | 3. Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced. | 4. Place the nut butter, garlic, bread and milk in a food processor and blend until smooth. | 5. Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture. | 6. Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	45	ml		356.7681	0.0	0.0	41.3884
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery rib	1/2		chopped	-	-	-	-
mushroom	350		assorted sliced	-	-	-	-
red lentil	150			103104.0	18172.8	6886.08	624.96
water	500			0.0	0.0	0.0	0.0
thyme	1	sprig		-	-	-	-
nut butter	50	g		293.5	13.785	8.78	24.705
garlic clove	3		crushed	-	-	-	-
bread	25	g		221.0	0.0	0.0	25.0
milk	75			11163.0	874.74	576.45	598.41
lemon juice	15			50.325	15.7838	0.8006	0.5489999999999999
egg yolk	4			218.96	2.4412	10.7848	18.0472
celery salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.