Red Lentil Pate

Red Lentil Pate

Red Lentil Pate

The kids will eat bucketfuls of hummus, and love lentils, so thought I would try them with this Red Lentil Pate….

It was easy enough to make, but didn’t go well with the kids.  DD1(5) refused to even try it & even DD2(2.5) – a.k.a. “The human dustbin” announced she didn’t like it after one mouthful!  DH & I thought it was nice, but I don’t think I will be rushing to make it again in the near future!

Red Lentil Pate

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100g pine nuts
  • 1 bay leaf
  • 1 tbsp tomato purée
  • 1 tsp ground coriander
  • 1/2 tsp cayenne pepper
  • 1/2 tsp caraway seeds
  • 1/2 tsp ground cumin
  • Finely grated zest and juice
  • of 1 large lemon
  • 200g red lentils, cooked
  • 100g can chickpeas, rinsed and drained
  • Small bunch of fresh coriander, chopped, plus extra for garnish

to serve

  • your favourite bread, we had pitta


  1. Have you cooked the lentils?  If not, do it now!
  2. Heat the oil in a frying pan over a medium heat.
  3. Add the onion and garlic and cook for 5 minutes, until soft.
  4. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes.
  5. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender.
  6. Add the cooked lentils and chickpeas and whizz to a chunky pâté.
  7. Season, stir in the chopped coriander, then cover and chill.

Like this?  How about:


Vegetarian. One husband, Two cats, Three kids.

Tagged with: , ,
Posted in 2014, Dips, Finger Food, Light Meals, Snacks, Starter, Vegan, Vegetarian

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