Paté de Faux Gras

A paté of legumes to serve on crackers or in a sandwich



1 C cooked lentils
1 can (15½ oz.) pinto beans, rinsed and drained
¼ C onion, finely chopped
2 T fresh parsley, finely chopped
2 T dry sherry or lemon juice
2 t instant chick'n-flavored bouillon granules - (or click here for our recipe)
2 cloves garlic, minced
½ t fresh-ground black pepper

Combine all ingredients in food processor or blender until smooth. Spoon mixture into a crock or bowl. Refrigerate overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers

16 servings, each 41 calories, 3% from fat (0.16 g), 72% from carbohydrates (7.7 g), 24% from protein (2.6 g). Sodium 121 mg, Fiber .8 g.


Healing Heart Hint

You can add spices to change this into your favorite paté.

Try adding any combination of sage, thyme, dill, lots of course-ground fresh black pepper, soy or tamiri sauce, miso, dijon mustard, liquid smoke, or even finely chopped hot peppers. If cost is not an object, for a totally decadent paté, add a smidgen of truffles.


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