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Lilly’s Table

 
 
Fennel Crackers
© 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

from Lentil Pate with Fennel Crackers and Apple, Fennel, Blue Cheese Salad, the Week of November 10, 2013.
View the previous recipe for this meal.

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.