Vegetarian Lentil Pate
  • 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.
  • 3TBSP olive oil for sauteing
  • 4large 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
  • 116oz can sweet peas
  • 3TBSP mayonnaise
  • 1tsp 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.