VegBox Recipes

Red Lentil, Tomato and Walnut Pate

This recipe has been most generously provided for us by the quite wonderful Anna at Wholefood Harmony.

We are particularly passionate about the seasonal wholefood cooking workshops Anna runs. Each session introduces participants to a new exciting and balanced menu for "delighting your appetite and uplifting your energy".

On Anna's workshops, you get to cook and enjoy a delicious, nourishing, three course organic vegan, wholefoods meal comprising ten different dishes.

Can you imagine?!

There are workshops coming up on May 20th, 23rd and 26th. We hope you take a moment to check her out. And if you go along, do let us know.
 
 

Ingredients

1 cup red lentils
1 and a half cups water
Half cup passata
Wakame sea vegetables
1 diced onion
2 cloves garlic
5 tomatoes
Handful finely cut walnuts
Chopped basil leaves
Dash of soya sauce, shoyu or tamari
Dash of apple concentrate
 

Method

  1. Cook the lentils with the water and wakame for 40 minutes until the lentils are very soft and all the water has been used.
  2. Meanwhile sauté the onion and garlic until the onion is soft. Add the chopped tomatoes and cook for a few more minutes.
  3. Add the vegetables to the pan with the lentils and also stir in the chopped walnuts, basil, shoyu and apple concentrate.
  4. Cook for a few minutes, then transfer to a baking dish and place in a heated oven for 25 minutes.
  5. Red lentils are great to use in summer for their light energy and they cook quickly.
  6. For a faster recipe, you can do without baking the pate.
 

Time From Cupboard-To-Table

1 hour 40 minutes
 

Notes & Variations on Red Lentil, Tomato and Walnut Pate

 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Tomato Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

Grilled Aubergine with Tomatoes and Goats Cheese
Easy to make and versatile. This grilled aubergine dish can be served as an indulgent snack, an impressive starter or as a main meal when accompanied. We recommend diced, fried potatoes and salad.
Mozarella and Aubergine Baguette

BAGUETTES FILLED WITH AUBERGINE (EGGPLANT) AND MOZARELLA

Aubergines don't have to be reserved for stews, casseroles and bakes! As they are quick to cook and tasty, aubergines also work well as a snack food.

Aubergine and mozarella baguettes make a delicious light lunchtime meal. Add chips and a spicy salsa for a bigger meal.

Aubergine & Courgette Stack

AUBERGINE (EGGPLANT), COURGETTE, TOMATO & MOZARELLA STACKS

These aubergine and courgette stacks are great served with rice. They're also a delicious, healthy and easy-to-make addition to the BBQ for vegetarians and meat-eaters alike.

 
 

Onion Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Denise Tolson's Bramley, Cox and Celeriac Dish
This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy!

Thanks to The Bramley Apple Information Service for the photo.
Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Aubergine & Potato Bake

AUBERGINE & POTATO BAKE, TOPPED WITH CHEESE

Recipe shared by Sybil - a Vegbox Recipes reader.

Tasty and simple dish of aubergine and potatoes, baked with cheese. Serve with salad and crusty bread for a light vegetarian meal, or serve as an accompaniment to meat and fish. This can be refridgerated and reheated the next day.

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

 
 

Garlic Recipes

Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means “The imam fainted”. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

Beetroot Hummus
Beetroot is one of those vegetables that seems to quickly build into gluts.

There's only so much you can pickle or bake, before you start to get bored.

So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks!

You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.

Broad Bean Risotto
This recipe is easy to do, and takes about ½ hour. Though you have to be patient if you're skinning the individual beans.
Broad Bean Couscous
This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge