Lentil pâté with roasted zucchini and mushrooms


Veggie pâtés are great as appetizers or in sandwiches, accompanied by a fresh salad. I used  panko breadcrumbs to give it a little crunch and to absorb the liquid from lentils and veggies. You might need to add more than the quantity below, depending on the level of moisture of the veggies used. To toast the breadcrumbs, place them on a rimmed baking sheet and toast in the oven for a couple of minutes, keeping an eye on them as they could quickly burn!


Ingredients
- 1 cup lentils, picked and washed
- 1 bay leaf
- 300 g mushrooms, quartered
- 1 large zucchini, cut in half vertically then sliced not too thinly
- 1 onion, sliced not too thinly
- 3 Tablespoons extra virgin olive oil
- 1/3 cup (or more) Panko breadcrumbs, toasted
- salt and pepper, to taste

Cover the lentils with plenty of water, add the bay leaf and boil until completely tender, discard bay leaf and drain. Place the mushroom, zucchini and onion slices in a baking dish, toss with the olive oil and roast at 400F until tender (about 25 minutes, depending on the oven). Place the lentils with the roasted veggies (and their cooking oil) in a blender, season with salt and pepper and blitz until smooth. Add the toasted breadcrumbs and and pulse to combine. Serve with your favorite bread and enjoy!



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