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Lentil Pâté



I haven’t eaten so much Pâté when I was a carnist as much as I eat it now, as a vegan! There are two reasons for this. First, the obvious one, it’s delicious! Second, I try to stick to Dr Gregor’s (Nutrition Facts) Daily Dozen and have lentils at least once a day. And this recipe ticks that box.

Also, it’s really easy and quick to make and it can keep up to 3 weeks in the fridge.

The recipe itself is a creation by one of my favourite Polish Vegan Bloggers – Marta Dymek, from the book: Jadłonomia.

Thank you Marta – hope the book will be translated into English soon!

Equipment: oven, blender, tin loaf

Prep time: 25 min
Cooking time: 40-45 min

Difficulty: easy




  • 200g Dry green or brown lentils, cooked
  • 100g Dry pearl barley (or kasza jaglana / perlowa)*, cooked
  • 3 Cucumbers in Brine (these are NOT gherkins in vinegar!!)**
  • 1 Onion
  • 3 Garlic cloves
  • 100ml Coconut Oil + a bit more for frying
  • 3 tbsp. Soy sauce
  • 1 tsp. Allspice
  • 2 Bay leaves
  • 1 tsp. Marjoram
  • ½ tsp. Cumin
  • Salt & Pepper to taste


1. Preheat the oven to 180° C.

2.Peel and roughly chop the onions, add to a frying pan with the coconut oil and then fry on a high heat for 3-5 minutes, constantly stirring, until golden. Turn down the heat, add garlic (peeled and pressed), bay leaves & allspice and cook for another 2 min. Stir – don’t let it burn! Once done, discard the bay leaves.

3. Place the fried onions, lentils, pearl barley, 100ml coconut oil, soy sauce and the rest of the spices into a blender and blitz until it becomes smooth. Add salt & pepper.

4. Stir in gently the finely chopped cucumbers.

5. Transfer the mixture into a rectangular non-stick loaf tin. Bake for 40-45 min.

6. Cool it in the tin over night and serve the next day on a piece of fresh sourdough bread!


*Kasza Jaglana is barley and you can have many different types of it. You can use here a regular pearl barley but if you have access to a Polish shop or a large Sainsbury’s – you’ll find it in the international section – then this variety is much better.

** You must not use gherkins or cucumbers in vinegar! It’s a completely different taste and it will ruin the recipe. I’m only saying that (with an exclamation mark) as my husband is English and he always gets these confused!


18 April 2020