Lentil-Pecan Pate

I have been making this recipe from Cafe Flora for years, and have adapted it to create a firmer texture than the original.  It  is a great vegan and gluten free appetizer to add to any holiday spread.  I like to serve it garnished with merlot salt and edible flowers for a more interesting presentation.
pate close up

Lentil Pecan Pate
Yields 2
A delicious holiday appetizer.
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Prep Time
35 min
Prep Time
35 min
  1. 1 cup red lentils, rinsed and drained
  2. 1 1/2 cups water
  3. 1 bay leaf
  4. 1 TBSP olive oil
  5. 3/4 cup chopped shallots or onions
  6. 2 cloves garlic
  7. 1 TBSP fresh thyme, chopped or 1 tsp dried thyme
  8. 3 sage leaves, chopped or 1 tsp dried sage
  9. 1 TBSP fresh parsley, chopped (optional)
  10. 3/4 cup pecans, toasted*
  11. 3 TBSP white miso
  12. 3 TBSP sherry vinegar
  13. 1 TBSP tamari or soy sauce (if you use soy sauce, the pate will not be gluten free)
  14. salt and pepper to taste (I like a generous amount of freshly cracked black pepper)
  1. Combine lentils, water and bay leaf in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until lentils are very soft (about 15-20 minutes).
  2. Heat olive oil over medium heat and add shallots / onions. Saute for a few minutes until they begin to soften and brown. Reduce heat to low and add garlic, herbs, and season with salt and pepper. Cook for another 3-5 minutes until garlic is softened.
  3. Combine, lentils, onion mixture, and the remaining ingredients the bowl of a food processor and puree until uniformly combined and the texture is similar to hummus.
  4. Season with salt and pepper to taste and serve with an assortment of crackers, breads, vegetable chips and pickles.
  1. * To toast the pecans, just heat them in a dry pan, tossing or stirring them often until they are fragrant and lightly browned.
Adapted from Cafe Flora
Adapted from Cafe Flora
NomAppetit.com http://www.nomappetit.com/

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