Lentil Pate

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

Pin It on Pinterest