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