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Gallery Lentil Pate Credit: Kalyn Sims Recipe Summary Servings: 10

Ingredients Ingredient Checklist 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

Cook’s Notes Toast the hazelnuts in a 250-degree oven until fragrant, about 20 minutes. Place them in a clean kitchen towel, and rub to remove the skins.

Gallery Lentil Pate Credit: Kalyn Sims

Recipe Summary Servings: 10

Lentil Pate      Credit: Kalyn Sims

Lentil Pate

Credit: Kalyn Sims

Lentil Pate

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 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

Directions

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.

Cook’s Notes Toast the hazelnuts in a 250-degree oven until fragrant, about 20 minutes. Place them in a clean kitchen towel, and rub to remove the skins.

Cook’s Notes

Toast the hazelnuts in a 250-degree oven until fragrant, about 20 minutes. Place them in a clean kitchen towel, and rub to remove the skins.

Reviews (5)

 Add Rating & Review     65 Ratings   5 star values:        7    4 star values:        12    3 star values:        20    2 star values:        21    1 star values:        5

Reviews (5)

Add Rating & Review     65 Ratings   5 star values:        7    4 star values:        12    3 star values:        20    2 star values:        21    1 star values:        5

Add Rating & Review

65 Ratings 5 star values: 7 4 star values: 12 3 star values: 20 2 star values: 21 1 star values: 5

65 Ratings 5 star values: 7 4 star values: 12 3 star values: 20 2 star values: 21 1 star values: 5

65 Ratings 5 star values: 7 4 star values: 12 3 star values: 20 2 star values: 21 1 star values: 5

  • 5 star values: 7 4 star values: 12 3 star values: 20 2 star values: 21 1 star values: 5

    Martha Stewart Member     Rating: 5 stars       12/05/2017   I absolutely love this recipe and make it every Christmas. I omit eggs. Love the taste of the lentils and the sherry and mushrooms are delicious.  

Martha Stewart Member     Rating: 4 stars       10/30/2013   Love this recipe have made it many times and was enjoyed by all. I too omit the egg because my vegan friends can enjoy it as well.  

Martha Stewart Member     Rating: 1 stars       01/22/2012   This was a "don't bother" for me. I've made several similar recipes and was looking forward to trying something made with lentils. I followed the directions exactly and while the pate turned out and held its shape i thought it soggy and didn't love the flavor. Not something I'd serve to guests or that I'd make again. There are better "mock" chopped liver or pate recipes out there.  

Martha Stewart Member     Rating: 5 stars       06/17/2011   This is a fantastic recipe. Have made it twice and it has been a complete hit. The flavor is amazing. Omitted egg.  

Martha Stewart Member     Rating: Unrated       05/26/2009   Easier than I thought to put together! I only chilled for an hour (in the freezer, ha!) because I was short on time, and the pate came out fine.

    Martha Stewart Member

    Rating: 5 stars 12/05/2017

I absolutely love this recipe and make it every Christmas. I omit eggs. Love the taste of the lentils and the sherry and mushrooms are delicious.

Rating: 5 stars

Rating: 4 stars 10/30/2013

Love this recipe have made it many times and was enjoyed by all. I too omit the egg because my vegan friends can enjoy it as well.

Rating: 4 stars

Rating: 1 stars 01/22/2012

This was a “don’t bother” for me. I’ve made several similar recipes and was looking forward to trying something made with lentils. I followed the directions exactly and while the pate turned out and held its shape i thought it soggy and didn’t love the flavor. Not something I’d serve to guests or that I’d make again. There are better “mock” chopped liver or pate recipes out there.

Rating: 1 stars

Rating: 5 stars 06/17/2011

This is a fantastic recipe. Have made it twice and it has been a complete hit. The flavor is amazing. Omitted egg.

Rating: Unrated 05/26/2009

Easier than I thought to put together! I only chilled for an hour (in the freezer, ha!) because I was short on time, and the pate came out fine.

Rating: Unrated

All Reviews for Lentil Pate

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lentil Pate

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest