📝 About This Recipe
This sophisticated plant-based spread reimagines the classic French terrine using earthy brown lentils and deeply caramelized aromatics. Rich, velvety, and packed with savory depth, it features a complex profile of toasted walnuts, balsamic brightness, and a touch of smoky thyme. It is the perfect elegant appetizer that satisfies vegans and meat-eaters alike, offering a protein-rich alternative to traditional liver pâté.
🥗 Ingredients
The Lentil Base
- 1 cup Dry brown or Puy lentils (rinsed and picked over)
- 3 cups Vegetable stock (low sodium preferred)
- 1 piece Bay leaf (dried)
Aromatics and Flavor
- 3 tablespoons Extra virgin olive oil (divided)
- 1 large Yellow onion (finely diced)
- 8 ounces Cremini mushrooms (cleaned and sliced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Walnuts (toasted)
- 1 tablespoon Fresh thyme (leaves only, chopped)
- 1 tablespoon Balsamic vinegar (aged quality if possible)
- 1 tablespoon Tamari or Soy sauce (for umami depth)
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed lentils, vegetable stock, and the bay leaf. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes until the lentils are very tender but not falling apart. Drain any excess liquid and discard the bay leaf.
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3
While the lentils cook, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Set aside to cool.
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4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and a pinch of salt.
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5
Sauté the onions for 8-10 minutes, stirring occasionally, until they become soft and start to turn a deep golden brown.
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6
Add the sliced mushrooms to the skillet. Increase the heat slightly and cook for 7-8 minutes until the mushrooms have released their moisture and browned beautifully.
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7
Stir in the minced garlic, chopped thyme, and smoked paprika. Cook for just 60 seconds until the garlic is fragrant, taking care not to burn it.
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8
Deglaze the pan by adding the balsamic vinegar and tamari, scraping up any browned bits (fond) from the bottom of the skillet. Remove from heat.
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9
In a food processor, pulse the toasted walnuts until they are finely ground but not yet turning into butter.
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10
Add the cooked lentils and the mushroom-onion mixture to the food processor. Add the remaining tablespoon of olive oil, salt, and pepper.
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11
Process the mixture on high for 1-2 minutes. For a rustic texture, stop early; for a traditional silky pâté, process until completely smooth, stopping to scrape down the sides as needed.
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12
Taste and adjust seasoning. You may want an extra splash of balsamic for acidity or a pinch more salt to make the flavors pop.
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13
Transfer the pâté to a glass jar or ramekin. Smooth the top with a spoon, cover tightly, and refrigerate for at least 2 hours (ideally overnight) to allow the flavors to meld and the texture to firm up.
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14
Before serving, let it sit at room temperature for 15 minutes. Garnish with a drizzle of olive oil, fresh parsley, and a few reserved chopped walnuts.
💡 Chef's Tips
For the best texture, use Puy (French green) or brown lentils; avoid red lentils as they become too mushy and lack the necessary bite. If the mixture feels too stiff while blending, add a teaspoon of water or vegetable stock at a time until the desired consistency is reached. Caramelizing the onions and mushrooms is the secret to the 'meaty' flavor—don't rush this step! This pâté keeps beautifully in the fridge for up to 5 days, making it an excellent make-ahead party appetizer. To make it even more decadent, you can blend in 1 tablespoon of nutritional yeast for a cheesy undertone.
🍽️ Serving Suggestions
Serve alongside a warm, crusty sourdough baguette or artisanal seed crackers. Pair with pickled red onions or cornichons to cut through the richness of the walnuts. Accompany with a glass of light-bodied red wine like Pinot Noir or a crisp dry Rosé. Spread onto toasted crostini and top with a slice of fresh fig or a dollop of apricot preserves for a sweet-savory contrast. Use as a sophisticated sandwich spread with sprouts, cucumber, and roasted peppers.