Italian Lentil Pate

This classic Old-World appetizer has far fewer calories and much less fat than its animal-based counterpart, but it tastes so hearty and delicious. Lentils cook quickly, too, a real plus for the busy holiday season. Here is the recipe for Italian Lentil Pate.

3 to 5 tablespoons olive oil
1 small onion, chopped
2 teaspoons balsamic vinegar
1/2 teaspoon maple syrup
1 cup leftover cooked lentils (cooked in vegetable broth with 1 clove garlic)
1/4 cup pine nuts, lightly toasted
1 cup chopped parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
Sea salt and freshly-ground black pepper, to taste

1. Warm 1 tablespoon of the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 2 to 3 minutes. Add the vinegar and maple syrup and cook, stirring occasionally, for 3 to 4 minutes, until the onion is completely soft and caramelized.

2. Blend the caramelized onion, lentils, pine nuts, remaining 2 to 4 tablespoons olive oil, parsley, oregano, and thyme in a food processor until completely smooth. Season to taste with salt and pepper.

Serves 12.

Adapted from The Balanced Plate, by Renee Loux (Rodale Press, 2006). Copyright (c) 2006 by Renee Loux. Reprinted by permission of Rodale Press.
Adapted from The Balanced Plate, by Renee Loux (Rodale Press, 2006).

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Jennifer C.
Past Member 4 years ago

Thanks for the recipe.

Kathleen Rayborn
Kathleen Rayborn5 years ago

Is this known as 'bunyatatta'(not sure of the spelling)? Served for good luck and health at New Years by Italians? To help cleanse and purge out the old, for the New Year.

Skaii Mayling
Skaii Mayling7 years ago

Never thought of using lentils this way, sounds delicious and I know the kids who are not keen on lentils will love this pate. skaii