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Johnson Estate Winery

Red Lentil Pâté

Red Lentil Pâté
Recipe Date:
February 13, 2019
Cook Time:
Imperial (US)
A vegetarian pâté inspired by similar recipes by Peter Berley and Mark Bittman, this recipe is a colorful partner with Berley's Roasted Garlic Hummus, which is bright yellow due to a dash of tumeric.
  • 1 cup red lentils (or green or brown)
  • 1 bay leaf
  • 1 onion, red or white, finely chopped
  • 3 cloves of garlic, peeled and finely chopped
  • 3 tbsps olive oil
  • 1/4 cup pine nuts (optional) or use pecans or almonds
  • 1 tbsp tomato paste
  • 1 tsp ground coriander
  • 1/2 tsp ground caraway seeds
  • 1/2 tsp ground cumin (or more to taste)
  • 1/8 tsp cayenne pepper
  • 1 tsp coarse Himalayan or sea salt
  • 1/2 lemon, juiced
  • 1 small bunches of parsley or cilantro for garnishes

For the Lentils:
Rinse and drain the lentils. In a large saucepan, add the lentils and four cups of water and bring to a boil. Skim and discard any foam and add the bay leaf. Cover and simmer for 30 minutes until tender. Remove from heat and drain.

Sauté the onions and nuts in the olive oil until the onions are tender, about five minutes. Then stir in the garlic, tomato paste, coriander, caraway seeds, cumin, cayenne, and salt. Continue to sauté for five minutes. Stir in the lemon juice to deglaze the pan. Let cool.

Pureé the lentils and onion mixture into a food processor and process until smooth. Pour into small ramekins or serving dishes and chill. Serve cold with pita toasts or fresh crudités. Garnish with parsley or fresh cilantro.

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