BBC navigation

BBC

Red lentil pâté

This flavoursome, punchy pâté is vegetarian and healthy too.

Ingredients

Preparation method

  1. Line a terrine mould or loaf tin with cling film.

  2. Heat the olive oil in a lidded saucepan and fry the onions, bay leaf and garlic for five minutes over a medium heat until softened.

  3. Add the cumin, paprika and chilli powder to the pan and cook for a further two minutes. Pour in the wine and continue to cook until the volume of the liquid is reduced by half.

  4. Stir in the lentils to the and add 500ml/18fl oz water and the agar agar flakes. Cover with a lid and cook for 20 minutes, then remove the lid and cook, uncovered, for a further 10 minutes, or until the lentils are cooked through.

  5. Stir in the vinegar, remove from heat and allow to cool slightly.

  6. Meanwhile, blend the cheese, peppers and butter in a food processor. Add the lentil mixture and chopped oregano and blend until smooth. Add salt and freshly ground black pepper to taste and blend for another few seconds to mix until well combined.

  7. Pass the mixture through a fine sieve, and spoon carefully into the terrine mould. Chill in the fridge overnight.

  8. To serve, remove the pâté from the mould, cut into slices and serve on a plate with rye bread and pickles.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.