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Lentil Pate

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Cathi from NJ

Cathi from NJ

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

WHITNEYBROOK
22

WHITNEYBROOK

6/15/2009

This recipe is okay. I more than doubled the water for cooking the lentils and they still didn't come out as soft I would have liked for this recipe. While the recipe doesn't use a ton, truffle oil is quite expensive. I'm not sure this recipe is worth the effort or expense, particularly for a someone who eats meat. It still gets 3 stars, because it doesn't taste all that bad. It's close to real pate, but different enough to feel like something is missing. *** Three years later*** This recipe has really grown on me. My vegetarian friends seem to like it quite a bit. I keep the ingredients on hand and it's fairly quick and easy to make when I want to bring a dish to a party. I have found that if you don't tell people it's lentils, word might get around that it's liver and it won't eat eaten - even by the nonvegetarians

sallybranwyn
17

sallybranwyn

1/16/2008

I've made this before because I have a lot of food allergies and hummus is a wonderful, healthy snack I can eat. The problem: I hate chickpeas. So I've made "hummus" with lentils as this recipe says. I didn't use truffle oil, but the chili oil from Trader Joes. The spice gives it some kick. I love it!

DaraFG
13

DaraFG

3/28/2008

This is actually surprisingly delicious. I had no problem cooking up my lentils (although they didn't get very tender, it's true. But I like them better that way) with the 2 cups of broth. The truffle oil is wonderful. This is my first time making lentils and I'm surprised at how much I like it. I would absolutely make this recipe again.

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