Dips and sauce · Share with friends · vegan

Red lentil wasabi paté (or dip)

Spread that wasabi

350 kcal – eat as you like – VE

 

Flavours: 3-4 tsp wasabi paste*, S/P

Bulk: 100g dried red lentils

Great with (paté): sandwiches, wraps, burgers, crackers, savoury-oaty-carroty pancakes (or burgers)

Great with (dip): veg dippers, rye bread slices, bread sticks, fresh bread, crisps

Store: covered for up to 2 days in the fridge

Lets cook: Boil the lentils over a medium heat in 280mL water, stirring every minute or so to avoid them sticking to the pan. Once the water had been absorbed and the lentils are soft, take the pan off the heat and allow to cool for a few minutes. If they’re still hard, add ½ cup more water and cook until soft. Add the wasabi paste (to taste), S/P and blend using a hand blender to a smooth consistency. You can eat this straight away as a dip or you can put it in the fridge for an hour until it forms a pate. And eat  cutefacenobackground

lentilwasabipate1

*I use S&B wasabi paste

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