Lentil Pate

Lentil Pate


2 tbsp olive oil

1 med onion

2 tbsp balsamic vinegar

2 tbsp maple syrup

1 cups dried lentils

1/4 cup pine nuts, lightly toasted

1/2 bunch of parsley

1/2 bunch oregano

1/2 bunch thyme

Sea salt and freshly-ground black pepper, to taste


Heat olive oil in a sauté pan over medium heat. Add the onion and cook, stirring for 2 to 3 minutes until the onion is soft and caramelized.  Add the vinegar and maple syrup and cook for another 3 to 4 minutes,

Pick the oregano and thyme leaves, chop the parsley roughly.

Blend the caramelized onion, lentils, pine nuts, parsley, oregano, and thyme in a food processor until completely smooth. Season to taste with salt and pepper

Serve with crackers or pita.

Recipe provided by Executive Chef John Robertson

Photo credit Julie Daniluk