Delicious, satisfying lentil sunflower paté is the perfect vegan spread. I tasted a different version at a weekly market in Sayulitas Mexico, and had to make some immediately. (I did buy the cultured cashew cheese though - fantastic!)
This low fat, gf, low glycemic vegan paté or spread is also very tasty on any kind of cracker, or as a dip with raw veggies.
This lentil sunflower seed spread recipe makes A LOT, enough for a crowd. If you aren't a crowd, it keeps well in the fridge tightly sealed for a week or more. And freezes well too.
Total prep & cook time: 25 min
12 Servings, approximately 3 cups total
Nutrition Data, 47g (1/4 cup) Serving: 82 cal, 34 fat cal, 4g fat, 8g carb, 4g protein, 3g fiber, 191mg sodium, 1g sugars, low Cholesterol, good source Vit A, B12, B6, Thiamin, Riboflavin, Niacin, Folate, Phosphorous, Copper, Manganese. GF. Estimated glycemic load 2
Soaking softens the sunflower seeds for easier processing, and removes any bitter taste. Skip this step if you don't care about that.
If you don't soak the seeds, then you could roast them (20 minutes at 300 degrees F), which would give a little different taste.
Soy sauce (even low sodium) and miso, are very salty, and canned lentils are also salted. I also add salt when I cook lentils. So this spread is nicely salted without additional salt. Taste and salt at the end if you want more.
If you want a low sodium spread, leave out the miso and use unsalted lentils.
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