Lentil pâté

    40 min

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

    29 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    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


    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  -  22 Apr 2006  (Review from Allrecipes US | Canada)


    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!  -  16 Jan 2008  (Review from Allrecipes US | Canada)