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Garlic Mushroom & Lentil Pate

This vegan clean eating mushroom pate has rich, earthy flavours and is perfect for spreading on wholegrain toast or oat cakes.

Mushrooms are the only vegetable-based source of vitamin D, which many people in the UK are thought to be deficient in. Mushrooms also contain B vitamins, which are vital for the nervous system. Green lentils are an excellent source of fibre, folate and magnesium, all of which contribute to good heart health.

Method

  1. Gently sauté the mushrooms, rosemary and garlic in the olive oil for 10 minutes, over a low heat.
  2. When the mushrooms start to brown and release their liquid, add the drained green lentils. Stir well and allow to cook for a further 5 minutes.
  3. Lift the mushroom and lentil mix out of the pan with a slotted spoon, discarding any excess liquid in the pan.
  4. Allow to cool, then blend with the lemon juice, salt and pepper until smooth.
  5. Taste the pate and if necessary, add more seasoning to suit your palate.
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