Lentil Pâté
Recipe
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
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Ingredients
- 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
Method
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!