So this one definitely isn’t going to win any beauty contests, but looks aside, it’s pretty wonderful! We can always do with a quick and easy spread/dip to add to our repertoires and the rich, savoury flavour of this lentil-hazelnut pâté should win anyone over, including those more used to the traditional, non-vegetarian kind.
I based the recipe on the filling from my Creamy Lentil Butternut Squash, using a sautéed vegetable base with earthy lentils and tamari. I also added nut butter to this spread, but opted for hazelnut this time for its distinct flavour. You could certainly use whole hazelnuts instead of butter here but the pâté probably won’t be quite as smooth or creamy. If you buy a jar or make up a batch of hazelnut butter then you can make my Hazelnut Butter- Chocolate Chip Muffins too! Always a hit!
Whiz everything up in the food processor until it’s thick and fairly smooth then spread liberally on toast or crackers, or thin it out a little more and serve as a dip. It also makes a rather elegant appetizer on crostini with a little strip of roasted red pepper for prettiness!
I’m not feeling too chatty today so I’ll leave you with the recipe and be back soon with more words, pictures and recipes of course!
Ingredients
- 1 C Puy OR Green lentils
- 2 C Water
- 1 Tbsp oil
- 1 Bay leaf
- 1 Leek, chopped
- 1 Onion, chopped
- 2 Cloves of garlic, minced
- 3 Tbsp Hazelnut butter
- 3 Tbsp Tamari
- Handful of Fresh parsley
- Black pepper
- 1/4-1/3 C Water
Instructions
- Add the lentils to a pot with the water and bay leaf. Bring to a boil then reduce heat and simmer,covered for approx 20 minutes, or until water is absorbed and lentils are tender.
- Meanwhile, warm the oil in a large pan over medium heat, add the onion and leek and cook, stirring every now and again, for 6-8 minutes, until very soft and translucent. Add the garlic and continue to cook, stirring, for a couple of minutes.
- Transfer the cooked lentils (drain any remaining water) and the sautéed vegetabes (remove bay leaf) to a food processor. Add the hazelnut butter and tamari and process until fairly smooth. Add water, 1 Tbsp at a time, until the paté is your desired consistency.
- Pulse in the parsley and season with black pepper to taste.
P. S. Seeing as it’s National Chocolate Week in the UK, you might want to take a look at some of my favourite chocolate recipes! Not that I need an excuse to eat chocolate. I may…or may not…have a special new chocolat-ey recipe coming up on the blog too!
If you’re new to Coconut and Berries, please sign up for email updates and join me elsewhere! I’m on Facebook, Pinterest, Instagram (@coconutandberries), Google + and Twitter! You can also follow Coconut and Berries with Bloglovin or Feedly.
The addition of hazelnuts sounds perfect for chilly weather! I love a good pate to spread on my bread to have with soup
I’ll definitely have to try this!
That’s exactly how I enjoyed most of it- on toast alongside soup! Definitely good for this time of year.
sounds like a great dip - I need to try making more nut butters in my new blender - hazelnut butter has been something that is really pricey and rare to find but I would love a batch to make this pate and then use the leftovers for muffins
I just made nut butter today. Part of a new recipe coming soon! I agree, much cheaper than buying it and fun too!
This is a really great idea. I don’t care about the colour, the recipe sounds wonderful.
Thanks Mihl, I love how delicious recipes based on simple ingredients like beans/legumes and nuts/seeds can be!
I love all patés, and this one sound simple but great! Thanks, Emma!
Thank you Natalia! It’s a great little recipe to have up your sleeve. Comes together quickly too.
I have been meaning to make a vegan pate and this one sounds delicious. I love the hazelnuts in it.
Perfect then! This one’s very thick too so you could even shape into a log for a more traditional appearance
This sounds PERFECT, Emma! I love the combination of flavors, and bet the hazelnuts add a real richness. Mmm!
Exactly! I thought of adding mushrooms but it was plenty flavourful and rich without.
I have never had traditional pate, but it goes without saying that this holds far more appeal
What an interesting mix.
I hope the lack of chattiness is due to minor rather than major reasons xo
I made your delectable paté yesterday! My friends & I all loved them!
They were super!
Great! Thrilled that you and your friends enjoyed it!
Your lentil pate looks delicious! I’m really looking forward to trying it Do you think swapping out the hazelnut butter for some homemade sunflower seed butter would make a huge difference in the flavor? I rarely use hazelnuts, but always have homemade sun butter on hand. Thanks for sharing it with us. Cheers. 😉
HI Michelle, you can definitely sub sunflower seed butter. I don’t think it will affect the flavour a huge amount. Let me know how you like it!
Hi, this might seem like a dumb question but does a blender count as a food processor?
Not a dumb question at all, I tend not to think of blenders and food processors as interchangeable although there are some recipes where they can definitely both be used. I use my blender for liquids only, so smoothies, sauces, soups, etc. but my food processor for thicker mixtures like veggie burgers, hummus & other dips (like this paté), raw energy bars & bites and raw cheesecake bases. Hope that helps!