Lentil Pate Recipes

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RED LENTIL & SWEET POTATO PâTé



Red lentil & sweet potato pâté image

This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.

Provided by Good Food team

Categories     Lunch, Side dish, Snack

Time 40m

Number Of Ingredients 9

1 tbsp olive oil , plus extra for drizzling
½ onion , finely chopped
1 tsp smoked paprika , plus a little extra
1 small sweet potato , peeled and diced
140g red lentil
3 thyme sprigs, leaves chopped, plus a little extra to decorate (optional)
500ml low-sodium vegetable stock (choose a vegan brand, if desired)
1 tsp red wine vinegar (choose a vegan brand, if desired)
pitta bread and vegetable sticks, to serve

Steps:

  • Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
  • Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

Nutrition Facts : Calories 200 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium

LENTIL PATE



Lentil Pate image

This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

1 cup French green lentils
2 cups homemade or low-sodium store-bought vegetable stock
1/2 onion, cut into 3 wedges
4 sprigs fresh thyme, plus more for garnish
1 bay leaf
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
8 ounces shallots (about 1 1/2 cups), thinly sliced
8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups)
1/3 cup dry sherry
1/2 cup hazelnuts, toasted and coarsely chopped
2 hard-boiled eggs, whites finely chopped, yolks reserved for another use
50 low-fat whole-wheat crackers

Steps:

  • Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
  • Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
  • Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
  • To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

Nutrition Facts : Calories 256 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 364 g

RED LENTIL PATE



Red Lentil Pate image

Provided by Food Network

Time 1h5m

Yield 3 cups or 6 servings

Number Of Ingredients 16

1 cup large or small red lentils, sorted and rinsed
4 cups water
1 bay leaf
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1/3 cup pine nuts
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon ground coriander
1/2 teaspoon ground caraway seeds
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 teaspoon coarse sea salt or kosher salt
Freshly squeezed juice of 1/2 lemon
Pita toasts, to serve
Crudite, to serve

Steps:

  • In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
  • While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
  • In a food processor, add the lentils and onion mixture and puree until smooth.
  • Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.

Nutrition Facts : Calories 235, Fat 12.5 grams, SaturatedFat 1.3 grams, Sodium 345 milligrams, Carbohydrate 22 grams, Fiber 5.5 grams, Protein 10 grams

LENTIL PATE



Lentil Pate image

A 'pate' made out of lentils, flavored with truffle oil. Tastes just like real pate!

Provided by Cathi

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 cup dry lentils
2 cups chicken or vegetable broth
1 teaspoon extra virgin olive oil
kosher salt and ground black pepper to taste
1 ½ tablespoons truffle oil

Steps:

  • Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool.
  • Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 28.8 g, Fat 6.9 g, Fiber 14.6 g, Protein 12.4 g, SaturatedFat 1 g, Sodium 102.9 mg, Sugar 1 g

RED LENTIL PATE



Red Lentil Pate image

This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

Provided by Sharon123

Categories     Lentil

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups red lentils
5 cups water or 5 cups light vegetable stock
2 medium onions
3 garlic cloves
2 tablespoons sesame oil or 2 tablespoons extra virgin olive oil
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon thyme
1/4 cup whole wheat bread crumbs
1 teaspoon sea salt, to taste (may sub regular salt)
1/2 cup parsley
1/2 teaspoon fresh ground black pepper, to taste
1 teaspoon seasoned rice vinegar

Steps:

  • Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
  • Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
  • Chop the onions and the garlic very finely.
  • In a large skillet, heat the oil.
  • Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
  • Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
  • Preheat the oven to 375°F.
  • Chop the parsley finely.
  • When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
  • Season to taste with sea salt, vinegar, and pepper.
  • Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
  • Allow to cool to room temperature before slicing.
  • Enjoy!

LENTIL PATE



Lentil Pate image

I've tried for ages to find a recipe that actually makes lentils taste GOOD. (I'm a vegetarian and eat lots, but am really not that fussed by how they actually taste). This recipe came from Channel 4's show "Come Dine with Me" in the UK.

Provided by Boo L

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion
2 garlic cloves
1 tablespoon vegetable oil
1 teaspoon garam masala
1/2 teaspoon dried coriander
180 g lentils (I use red lentils)
1 1/2 pints vegetable stock
salt and pepper
2 tablespoons mango chutney
2 tablespoons milk
1 egg

Steps:

  • Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
  • Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
  • Once the onion becomes translucent, add the spices and fry them for a little bit too.
  • Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
  • Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
  • Take the lentils off the heat and strain them, transferring into a food mixer.
  • Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
  • Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
  • Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.

Nutrition Facts : Calories 118.5, Fat 5.1, SaturatedFat 1, Cholesterol 47.6, Sodium 23.9, Carbohydrate 12.6, Fiber 4.1, Sugar 2, Protein 6.3

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Top Asked Questions

How to cook lentils for pasta?
Steps to Make It. Gather the ingredients. In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned. Season with black pepper. Add lentils and heat until warmed through. Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade.
How do you serve lentil pâté?
Add vinegar and pulse until combined. Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all. What Is a Pâté?
How to cook lentils in a crock pot?
Sauté for about 4 minutes or until onion is tender. Add yeast, tamari, cinnamon, cloves, nutmeg, and lentils. Season to taste, mix well, and cook for about 5 minutes. Add the vegetable broth. Bring to a boil, reduce to low heat, and simmer uncovered for about 25 minutes or until the lentils are tender.
How do you cook walnuts and lentils together?
While the lentils cook, heat a medium sized sauté pan over low heat. Add the walnuts. Toast the walnuts for about 5 minutes, stirring constantly, or until they're lightly browned and smell nutty. Remove the walnuts from heat and set aside. Return the pan to the stovetop and increase the heat to medium.

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