Spicy Lentil and Mushroom Plate
The perfect balance of creamy and crunch! This spicy lentil and mushroom recipe contains a thick creamy blend of lentils, mushrooms, herbs. All while being topped with Sonoran Spice"s Cayenne Pepper Powder, spread on a warm toasted baguette.
Servings 2 people
- 1 cup Cooked Green Lentils
- 1/2 cup Mushrooms
- 1 tbsp Fresh Thyme
- 1 tsp Sonoran Spice Cayenne Powder
- 1 clove Garlic
- 1/4 cup Onions
- 1 tbsp Olive Oil
- 1/4 cup Caramelized Onions
- 1/4 tsp Salt and Pepper to taste
Cook The mushrooms and onions in a hot pan with the olive oil and season with the salt, black pepper, garlic, and the fresh thyme.
1/2 cup Mushrooms, 1 tbsp Fresh Thyme, 1 clove Garlic, 1 tbsp Olive Oil, 1/4 cup Onions
Take them off the heat after 5 minutes and add to the blender with the cooked green lentils.
1 cup Cooked Green Lentils, 1/2 cup Mushrooms, 1/4 cup Caramelized Onions
Add in some olive oil, salt, pepper and a pinch of Cayenne Powder and blitz until smooth.
1/4 tsp Salt and Pepper, 1 tsp Sonoran Spice Cayenne Powder
Serve the pate on some toasted baguette and top with caramelized onions, and some more of the Cayenne Powder and enjoy!
1/4 cup Caramelized Onions, 1 tsp Sonoran Spice Cayenne Powder
Serving: 100g | Calories: 233kcal | Carbohydrates: 31g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 313mg | Potassium: 632mg | Fiber: 11g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 5mg