Lentil Pâté


“This Lentil Pâté was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.”

Martha Stewart Living

Lentil Pâté

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Lentil Pâté


  • 1 cup dried French green lentils
  • 2 cup vegetable stock
  • ½ onion (cut into 3 wedges)
  • 1 bay leaf
  • 1 ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 8 ounce thinly sliced shallots
  • 8 ounce thinly sliced cremini mushrooms
  • ⅓ cup dry sherry
  • ½ cup hazelnuts, toasted and coarsely chopped
  • 2 hard-boiled eggs (whites finely chopped, yolks reserved for another use)
  • crackers (for serving)


Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about ½ cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.

Reserve ¼ cup of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.

Line a 2 ½-by 12-inch terrine pan or 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top, pressing down until well-compacted. Cover and refrigerate 4 hours (or overnight).

To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture. Serve with crackers.