Lentil Pâté

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.