Vegan Lentil Pate

By • March 24, 2014 4 Comments

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Author Notes: This lentil-based spread features an addictive balance of flavors--sweetness from the tarragon, unami from the miso paste and acid from the vinegar. Many vegetarian pates call for ground nuts to add richness and body, but I skipped straight to nut butter in the name of convenience. Let it sit overnight for a more developed flavor. I used it as a sandwich spread on a vegetarian banh mi, but I could also see this as a very thick dip (you could also loosen by streaming in additional olive oil).

I took note of the spices in the Bojon Gourmet's lentil pate as well as from a recipe for inspiration.


Serves 4 on a sandwich, more for an appetizer

  • 1/2 tablespoon olive oil
  • 1/2 small onion, diced
  • 3 garlic cloves, minced
  • 3/4 cup dried green lentils, rinsed
  • 1 bay leaf
  • 2 cups water
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon dried thyme
  • 1 tablespoon white miso paste
  • 1 tablespoon almond, cashew or walnut butter
  • 1/2 tablespoon champagne wine vinegar (or: white wine vinegar or apple cider vinegar)
  • dash pepper
  1. Heat ½ tablespoon of olive oil in a medium pot over medium heat. Sauté the onion and garlic for about 6 minutes, or until soft. Add the lentils, bay leaf, water and bring to a boil. Lower heat to medium and let cook for 20-25 minutes.
  2. Once lentils are soft (i.e. you can smush them with a spoon), remove pot from heat. Remove the bay leaf and let mixture cool for at least 5 minutes before adding to a blender (be VERY careful when blending hot substances!).
  3. Add all remaining ingredients and blend until smooth. Mixture should be very thick, but blendable. Add a tablespoon or two of water or olive oil if you’re having trouble blending it. Use on a vegetarian banh mi or other vegetarian sandwich, or eat with chips/sliced veggies!

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