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Mediterranean Red Lentil Pate


Lucy got it from a friend

A flavorful and nutritious pate made from red lentils, with garlic, onion and herbs. Try it on toast or crackers or rolled up in a lettuce leaf.


30 ml 2 tablespoons olive oil + oil for brushing mini-loaf pans
44 ml3 tablespoons toasted sunflower seeds or chopped pistachios
1-1/2 cups finely diced onions
240 ml1 cup finely diced shallots
5 ml1 teaspoon fennel seeds, gently crushed in a mortar or under a chef’s knife
5 ml1 teaspoon dried thyme leaves
1 large clove garlic, minced
15 ml1 tablespoon tomato paste
¼ cup dry white wine
710 ml3 cups water
1-1/2 cups red lentils, picked over and rinsed
1 bay leaf
5 ml1 teaspoon salt
freshly ground black pepper
accompaniments: olives, cornichons, pickled onions, marinated artichoke hearts, or mushrooms


Brush oil on the bottom and sides of 2 two-cup mini loaf pans. Sprinkle sunflower seeds (or pistachios) on the bottom. Set aside.
In a large pot, heat the oil. Cook the onions and shallots over medium-high heat, stirring frequently, until golden brown, 6 to 8 minutes. Stir in the fennel, thyme, garlic, and tomato paste and cook, stirring constantly, for about 30 seconds. Add the wine and scrape up any browned bits sticking to the bottom of the pot. Cook until most of the wine evaporates, about 30 seconds.
Add the water, lentils, and bay leaf and bring to a boil. Cover and simmer, stirring occasionally, for 20 minutes. Add the salt and pepper and continue cooking until the lentils have melted into a coarse puree, 10 to 20 minutes longer. Remove the bay leaf and adjust the seasonings.
Stir well, smashing any whole lentils onto the sides of the pot to create a fairly smooth, thick mixture, with a texture similar to oatmeal. If the puree is loose and soupy, boil it uncovered, stirring frequently, until it thickens.
Ladle the puree immediately into the oiled loaf pans. Smooth the top with a spatula. Cool to room temperature. Cover and chill for at least 2 hours. Flip the pans over a platter and lift gently to reveal the pate, while keeping its shape.


Serve with a baguette, salad of mixed greens and a variety of the suggested accompaniments.

Major Ingredients: 


I followed the directions and made it in a loaf pan, but I'm sure any bowl would work.