Vegetarian Lentil Pate

Posted by

This unique pate can double as hors d’oeuvres or lunch at the office.  Its base of sautéed onions makes this savory and creamy dish rich and sweet.  It can be served on a flatbread or cracker with a wedge of radish and sprig of dill as garnish, or together with crudité vegetables, but it is equally delicious licked right off the mixing spoon as soon as it is done.

The ingredients are gluten free and pareve, making this a great dish to serve at any meal on Shavuos, especially if you have company that has gluten restrictions.  It is also high in protein so a scoop of this pate on a bed of lettuce is a healthy lunch option to keep you satisfied through your workday.

Although it requires a few steps, the yield is high and can last a week in the fridge. Absolutely worth it.

Vegetarian Lentil Pate
Print Recipe
Vegetarian Lentil Pate
Print Recipe
  • cups Pereg Green Lentils, cooked according to package directions (rinsed and boiled for 15 minutes) I prepare the entire package and use what I need for the recipe. The balance can be frozen in Ziploc bags, double bagged for freshness.
  • 3 TBSP olive oil for sauteing
  • 4 large onions , diced, and sautéed in oil until clear and dark brown The darker the onions, the sweeter the pate will be.
  • 4 hard boiled eggs
  • 1 16oz can sweet peas
  • 3 TBSP mayonnaise
  • 1 tsp Salt
  • Black Pepper to Taste
  • dill or parsley for garnish
  1. Begin with sauteeing the diced onions on medium flame, as it takes a long time for them to reach that gorgeous dark brown level of caramelization. Meanwhile, cook the Pereg Green Lentils according to package directions until they are very soft, drain any excess liquid, and set aside. Test them with a fork—if they cut in half without resistance, they are ready. Boil 4 eggs, and drain the can of peas.
  2. Using the s-blade of a food processor (a hand blender can be used as well) pulse the ingredients together—the lentils, onions, eggs and peas. Mix frequently to blend.
  3. Add the mayonnaise, salt and pepper. Mix well.
  4. Store in an airtight container in the fridge until ready to use.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *

Are you human? *