Lentil Pate Ingredients:

¾ C dried green lentils

3 C water

1 ½ Tbsp vegetable oil – for cooking the onion

1 large onion, peeled, quartered and sliced

2 hard-boiled egg whites

½ tsp. salt

¼ – ½ tsp. black pepper


In a saucepan, cook the lentils in the water x 35 minutes or until soft. Drain and rinse. While the lentils cook, heat oil in skillet and add onion. Cook onion over the low flame, stirring often, until it turns a caramel colour (about 20 minutes). Place lentils, onion and remaining ingredients in food processor and process until the consistency of pate.

For the sake of nutritional analysis, I am assigning 12 servings to this recipe.

Nutrition Facts
Servings 12.0
Amount Per Serving
calories 66
% Daily Value *
Total Fat 2 g 3%
Saturated Fat 0 g 1%
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0%
Sodium 197 mg 8%
Potassium 143 mg 4%
Total Carbohydrate 9 g 3%
DietaryFiber 4 g 16%
Sugars 1 g
Protein 4 g 8%
Vitamin A 0%
Vitamin C 3%
Calcium 1%
Iron 6%

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.




Body Form Fitness would like to thank Sandy Gordon for this Lentil Pate Recipe.