| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 470 | 17g | 2g | 60g |
| sugars | fibre | protein | salt |
| 8g | 16g | 25g | 1.2g |
Why I Love Polish Lentil Pate
One of my grounded culinary influences hails from the cozy kitchens of Poland, and my recipe of choice for today is a polish culinary gem called Lentil Pate. 
Taking inspiration from the heartland of Nebraska where I was born and raised, I’ve adapted this recipe to embrace that midwestern coziness and hearty farm-to-table nature that has marked my cooking journey.
The Essence of the Lentil Pate
At its heart, the Lentil Pate is a rich vegetarian dish primarily made of lentils and incorporating an array of fresh and nutritious ingredients like carrots, bell peppers, walnuts, and mushrooms. The ingredients are straightforward, but the way they enhance and bring out each other’s flavors is what makes this recipe incredibly special. Think of it as a vegetarian take on the classically comforting Pate.
A Homage to The Masters
Many chefs have inspired me during my culinary journey, but for this recipe, I draw influence from Chef Jamie Oliver, who has always championed respect for food and the power of simple, fresh ingredients. His way of incorporating and balancing flavors significantly inspires my Lentil Pate.
Traditional meat pates typically blend together liver and other organ meats to create a decadent spread for bread or crackers, but my Lentil Pate brings to life the same depth of flavor, texture, and richness without using any meat. Not to forget, those hearty lentils offer an excellent dose of plant-based protein.
Perfect Pairings
This Lentil Pate lends itself delightfully to be served alongside fragrant rye bread and a selection of pickles, just as you would find in a Polish deli. It also makes for a perfect centerpiece at a vegetarian spread, accompanying salads, soups, and other fresh dishes. Try pairing it with a sweet and tangy kraut salad or sharp, creamy cheese to balance the hearty lentil flavor.
So, if you’re in the mood for an exciting kitchen adventure, I say you try out my version of the Polish Lentil Pate. I’m sure you’ll find it equal parts comforting and vibrant. You might even discover a new favorite recipe to add to your hearty, home-cooked repertoire!
What You’ll Need
- 2 cups green lentils
- 6 cups vegetable broth
- 4 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 large carrots, peeled and grated
- 1 celery stalk, finely chopped
- 1 red bell pepper, finely chopped
- 1 cup walnuts, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric
- Salt and black pepper to taste
- 2 eggs, beaten
- 1/2 cup breadcrumbs
- 10 ounces of canned mushrooms, drained and chopped
Method
Step One
Start by rinsing the green lentils under cold water then place them into a large pot with the vegetable broth. Bring to a boil, then reduce to a simmer, cover the pot and let them cook until they are tender. This should take about 40-45 minutes. Next, drain any remaining broth and set the cooked lentils aside.
Step Two
While the lentils are cooking, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic cloves to the pan, sauté these until they become translucent. Then add the grated carrots, finely chopped celery stalk, and finely chopped bell pepper, cooking for another 5-7 minutes until they soften.
Step Three
Incorporate the chopped walnuts, chopped fresh parsley, dried thyme, ground cumin, and turmeric into the sautéed onion mixture. Stir to combine all ingredients evenly.
Step Four
Return to your lentils, make sure they are well-drained then transfer them into a large bowl. Add the spice and vegetable mix to the lentils, mixing until they are thoroughly combined. Season to taste with salt and black pepper.
Step Five
Next, stir in the beaten eggs, followed by the breadcrumbs and finally fold in the chopped canned mushrooms. Mix until all ingredients are well distributed.
Step Six
Preheat your oven to 350 degrees Fahrenheit. Transfer your lentil mixture into a loaf pan or similar baking dish, pressing it down firmly with the back of a spoon or spatula to ensure it’s compact. Bake your lentil pate for about 45-55 minutes until it’s firm and golden on top.
Step Seven
Allow it to cool in the pan for a few minutes before slicing and serving. This Lentil Pate pairs well with crusty bread or your favorite cracker. Enjoy!
