Lentil pâté

Lentil pâté


16 people made this

About this recipe: A vegetarian pâté of lentils, richly flavoured with truffle oil. Always a winner for a vegetarian starter or buffet.


Serves: 4 

  • 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

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. 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.
  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 stock to thin.

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Reviews (1)


Despite what the name might imply, this recipe was actually very easy! I used white truffle oil and then cheated and used tinned lentils. It was divine with some toasted bread. - 22 Oct 2008

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