Recipes From the Ashram Kitchen

Red Lentil Paté
A popular Ashram staple. This is a fun recipe to decorate with summer herbs and flowers, for added nutrients and for visual appeal!
Ingredients
1/4 cup olive oil
2 Tbsp sunflower seeds, or whatever you want to garnish the top of the loaf with, such as sliced green onion and fresh herbs
1/2 cup finely diced onions
1/4 cup green onion
1 tsp fennel seeds, crushed gently
1/2 tsp dried thyme (or 1 Tbsp Fresh)
1 garlic clove, minced
1 Tbsp tomato paste (optional)
1 Tbsp red wine vinegar
1.5 cups water
3/4 cups red lentils
1 bay leaf
pinch of salt
Parsley, edible flowers for garnish
Putting It Together
  • Line a loaf pan with parchment paper and sprinkle the sunflower seeds or other garnish on the bottom.
  • In a medium, heavy pot, heat the oil and sauté the onions until golden brown, 6-8 minutes.
  • Stir in the fennel, thyme, garlic and tomato paste, stirring constantly for about 30 seconds.
  • Add the wine vinegar and scrape up any brown bits sticking to the bottom, cooking until it evaporates.
  • Add the water, lentils, bay leaf and bring to a boil.
  • Cover and simmer, stirring occasionally for about 20 minutes.
  • Add the salt and continue cooking until the lentils have melted into a coarse puree, 10-20 minutes longer
  • Remove bay leaf and adjust seasonings. Lentils should have the consistency of oatmeal; if they are soupy, simmer them uncovered, stirring frequently until they thicken.
  • Ladle the puree immediately into the oiled pan. Smooth the top with a spatula. Cool to room temperature.
  • Cover and chill in the fridge for at least 2 hours
  • To plate the paté, set a plate on top and turn both the plate and the loaf over. Garnish as desired
  • Serve with crackers or fresh bread, or as part of a charcuterie board.
Servings: 10-12, or 1 loaf
Summer Broccoli, Blueberry & Pickled Ginger Salad
This is a great summer recipe to which you can add whatever previously cooked vegetables you have, or any summer produce you have available to you. Cooked broccoli is easier to digest and goes nicely with fresh summer fruit.  If you steam the broccoli, be sure to drain it well before mixing it in the salad.
Amounts for each ingredient are estimates. As you build your salad, use what proportions you think you’d like!
Ingredients
4 cups steamed or roasted broccoli (would also be nice with zucchini, steamed green beans, or thinly sliced fennel root)
1 sweet pepper, sliced thinly
1/2 – 1 cup *pickled ginger, roughly chopped.
1 cup fresh blueberries
Vinaigrette
1/4 cup juice from the pickled ginger
2 Tbsp sesame oil
2 Tbsp olive oil
Pinch or two of salt
* 1 Tbsp apple cider vinegar – only if the pickle juice is not strong enough for your taste
  • Mix all salad ingredients together
  • Whisk vinaigrette ingredients
  • Add vinaigrette to salad
* If buying your pickled ginger, choose the one that is a natural colour, as the pink one has unnecessary dyes.
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