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Lilly’s Table

 
 
© Lillys-Table.com Photo of Lentil Pate
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Lentil Pate

 

Mushrooms, onions, + lentils are blended up into the creamiest pate-ness… you will never miss the liver! Or if you are not a liver lover, you will appreciate this meatless spread of goodness.

Ingredients

  • ½ cup lentil, brown, dry or green french
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 8 ounces mushroom, roughly chopped
  • 1 teaspoon fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, or more to taste

Serving Size: 2 People

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Preparation Instructions

Cook the lentils in a large pot of boiling water. If they were soaked at least 8 hours, cook them for 15-20 minutes. If they are unsoaked, cook for 40-50 minutes until tender.

Heat a splash of the olive oil in a skillet over medium heat. Add the onions and mushrooms. Cook until wilted and just starting to get a bit of color, about 8-10 minutes.

Drain the lentils and toss in a food processor* with the onions & mushrooms. Blend up and add the remaining olive oil, thyme, salt & pepper— adjust each of these to your personal taste.

*If you don’t have a food processor, finely mince the onions & mushrooms and then mash and smash everything together with a potato masher and a generous splash of the bean cooking liquid. The pate won’t be nearly as creamy, but still tastiness.