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Lentil Chestnut Pate

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5 min

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30 min


25 min


2 ¼ cup

Another way to get lentils into your child. Some kids will love this recipe, others might not be a big fan of it. But it’s worth a try, because you might end up gobbling it down. This recipe is adapted from the Veganomicon - a great vegan cookbook!


  • 5 tbsp lentils, brown

  • 1 cup water

  • 10 oz (280g) chestnuts, roasted

  • 2 ½ tbsp olive oil

  • ½ tsp salt

Lentil Chestnut Pate


  1. Put lentils and water in a pot. Bring to a boil, cover with a tight fitting lid and let it simmer on low for 20 minutes or until the water is all absorbed and lentils are soft. 

  2. Add cooked lentils, chestnuts, oil and salt into a food processor. Pulse a few times and then add a bit of water (½ cup) until you have a consistency slightly thicker than hummus.

  3. Place in an airtight container in the fridge for at least an hour. 

  4. Serve with crackers or toasted bread.

Avoid most common deficiencies in your child!

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