Mushroom and Lentil Pate
If you're looking for a dish that combines simplicity, elegance, and earthy flavors, mushroom and lentil paté might just be your new favorite recipe. This plant-based spread is guaranteed to be a crowd-pleaser. Plus, it’s as nutritious as it is delicious, packed with protein, fiber, and flavor goodness.
Ingredients
- 1 cup (200g) cooked green or brown lentils (or canned, rinsed, and drained)
- 200g (7 oz) mushrooms (such as cremini or button), chopped
- 1 large onion, diced
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tsp ground cumin
- salt and black pepper to taste
- 1-2 tbsp tahini, for creminess optional
Instructions
- Heat olive oil in a skillet over medium heat. Add the onion and sauté until soft and translucent (about 5 minutes). Add the mushrooms and cook for another 10 minutes until soft and browned.
- Stir in the cumin, black pepper and salt. Cook for another minute. Remove from heat and let the mixture cool slightly.
- In a food processor, combine the cooked lentils, mushroom mixture, garlic and balsamic vinegar. Blend until smooth or to your preferred texture. For a more rustic feel, leave it slightly chunky. Taste and adjust seasoning as needed.
- Transfer the paté to a container or serving dish, smooth the top, and drizzle with olive oil. Refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled or at room temperature with crusty bread, crackers, or fresh vegetable sticks.