Lentil & Mushroom Pate

This recipe, like many of my recipes, was an accident.  I was intending to make something else with some of the ingredients I used in this which didn’t work as planned and rather than waste food, I tried to make a pate and it worked!

If you’re hosting over the Christmas period and are looking for a gluten-free, dairy-free, vegan suitable starter then here it is.  It is so easy to make and can be kept in the refrigerator for up to 4 days, making it an ideal option to make ahead to save you some time.

I like to serve this on my homemade oatcakes with cranberry sauce or a chutney.


-1 Tbsp. olive oil

-1 small onion, peeled & diced

-2 garlic cloves, peeled & roughly chopped

-250g chestnut mushrooms, cleaned & trimmed, roughly chopped

-3 Tbsp. tomato paste

-1/2 tsp. dried mixed herbs

-250g cooked puy lentils (I use Merchant Gourmet pre-cooked puy lentils)

-salt & pepper to taste

How To Make

Heat the oil in a large saute pan and add the diced onion and chopped garlic.

Cook the onion and garlic for 4-5 minutes until starting to soften, stir often to prevent the garlic burning.

Add the chopped mushrooms and cook until softened.  The mushrooms will soak up any moisture in the pan to begin with so keep stirring, they will soon start to release their liquid so there shouldn’t be a need to add extra liquid to the pan.

Once the mushrooms have softened add the tomato paste and cook for about 4 minutes, stirring into the mixture.  Once combined add the dried herbs, lentils and salt and pepper.

Cook the mixture for a further couple of minutes then remove from the heat to allow to cool slightly.

Add the mixture to a blender or food processor and blend until your desired consistency.

Spoon mixture into individual ramekins or a large dish and cover.  Place in the refrigerator until ready to serve.

If not serving immediately, store in an airtight container for up to 4 days.



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