Lentil and mushroom pâté with miso

Ingredients

• 1 cup cooked lentils, drained (about 200 g)
• 200 g assorted mushrooms
• 1 tablespoon dark miso
• ¼ teaspoon garlic powder
• ¼ teaspoon sage
• 2 tablespoons olive oil
• 3 tablespoons breadcrumbs (optional)
• 1 cup water

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of lentils
• What to use instead of breadcrumbs

Instructions

1. Sauté the lentils over medium-high heat with the oil, garlic and sage for 7-8 minutes, until golden and separate.
2. Add the mushrooms and mix well.
3. Dissolve the miso in the water and add it to the skillet. Let it cook for 12-14 minutes, until there's hardly any liquid left.
4. Blend everything into a smooth pâté. If you want it firmer, add the breadcrumbs and blend again.
5. Chill it in the fridge, in a sealed container, before serving.

Nutrition facts

Approximate, per serving (about 118 g). Calculated with data from USDA FoodData Central.