About this recipe:A vegetarian pâté of lentils, richly flavoured with truffle oil. Always a winner for a vegetarian starter or buffet.
200g (7 oz) dried lentils
450ml (16 fl oz) vegetable stock
1 teaspoon extra virgin olive oil
1 1/2 tablespoons truffle oil
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:30min › Ready in:40min
Boil the lentils in stock in a partially covered saucepan until the lentils are soft and all the stock 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 stock to thin.