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Spicy Lentil and Mushroom Plate | Sonoran Spice Cayenne Pepper Powder
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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.
Course Main Course
Cuisine American
Keyword cayenne pepper, cayenne pepper powder, lentil, lentils, mushrooms, sonoran spice cayenne, spicy
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people
Calories 233kcal
Cost $10


  • 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