Lentil Pâté

I took the inspiration from Erbaviola’s lentil pâté (which I saw in her exciting website) but then I basically revolutionized it, for the lack of some of the required ingredients and for congenital roguishness…

Here’s what I used, approximately:

Ingredients:
3 cups of small mountain lentils, boiled in water with a couple of bay leaves, kindly harvested and dried from my mother-in-law (brava)
1 white onion
1 shallot, which still had a couple of hours of life, at the most
delicate extra virgin olive oil
dry spices: thyme – powdered coriander – ginger powder – salt
fresh herbs: basil – marjoram – parsley – chives

Method:
I fried minced onion and shallot in a little olive oil and water (when I fry herbs, or garlic, or chopped onions like in this case, I always use 1/3 of oil and 2/3 of water, so as not to heat oil too much), also adding 2 tablespoons of dry spices.
I combined fried onions and shallots, boiled lentils and the blend of fresh herbs (a bunch) and purée them all thoroughly with the food processor, adding a little water and olive oil, just enough to get the consistency of a thick but easily spreadable pâté. I kept it in the fridge several hours before serving.
Ginger is essential to give the pâté freshness and versatility; in fact, I added a sprinkle of it at the end.
We had it with some wholegrain spelt cous cous and white steamed cauliflower.

Chef: Marta from VeganBlog

1. EleonoraNW3 19 December 2010 at 19:48

   

   This must be delicious! I made a lentil patè as well a while ago, but then I added a lot of other things, and the real flavour of lentils quite disappeared…this must really taste of lentils

   
   
2. Cassandra78 22 December 2010 at 21:13

   

   I love it! I made several patè with lentils, now I guess I have to try this one