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red wine lentil paste on garlic bread, placed on a white plate on a wooden board

Red wine and lentil paste recipe

A hearty and versatile red wine and lentil paste recipe, a great source of protein and added walnuts provide a source of healthy fats, including some omega 3.
Course Side Dish
Cuisine Italian
Keyword Lentil Paste Recipe, Vegan Pate Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 274 kcal

Ingredients

  • 1 cup green lentils
  • 2 cups tomato & herb vegetable stock
  • 180 ml red wine ¾ cup
  • 2 tbsp tomato puree
  • 4 large sundried tomatoes optional
  • 1 tsp mixed Italian herbs
  • Pinch of chilli flakes to taste
  • ¼ cup walnut pieces

Instructions

  1. Add the lentils, stock and wine to a saucepan, bring to the boil then leave on a low boil for approximately 35 minutes until the lentils are cooked and almost all of the liquid has gone.
  2. Once the lentils are read, transfer to a food processor with all of the remaining ingredients and pulse until a thick paste forms.
  3. If serving with the garlic bread as shown
  4. Have your garlic bread cooked and ready approximately 2-3 minutes after the lentils, this should provide you with enough time to make the paste and have it ready at the same time. Remove the garlic breads from the oven when ready, coat in a thick layer of the paste, then place back in the oven for a further 2-3 minutes before serving.

Serve and enjoy!