Name: Vegan Lemon-Jalapeño Lentil Pâté with Cucumber Slices
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ English cucumbers; 1 ½ jalapeño peppers; 1 ½ lemons; 3 (255 g) cans lentils; cumin, ground; Dijon mustard; extra virgin olive oil; garlic powder; onion powder; salt

Vegan Lemon-Jalapeño Lentil Pâté with Cucumber SlicesVegan Lemon-Jalapeño Lentil Pâté with Cucumber Slices — a 25-minute snack recipe with 10 ingredients, serving 6.Ingredients

1 ½ English cucumbers

1 ½ jalapeño peppers

1 ½ lemons

3 (255 g) cans lentils

cumin, ground

Dijon mustard

extra virgin olive oil

garlic powder

onion powder

salt

Instructions

Wash and dry the fresh produce.

Drain and rinse lentils in a colander. Using the back of a spoon, gently press on the lentils to remove excess liquid, then transfer to a medium bowl. Use a fork or potato masher to crush the lentils until they are broken down.

Juice lemons into the bowl with the lentils.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Add oil, Dijon, and spices to the bowl. Stir to combine the lentil pâté.

Trim and slice cucumbers crosswise into thin rounds.

To serve, divide lentil pâté and cucumber slices between plates. Enjoy!

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