Curried Lentil Pate
Submitted by chumley
A baked vegetarian pate made from pureed lentils spiced with curry, turmeric, cumin, and chili, bound with eggs and baked in a terrine. Earthy, warm, and spreadable. Freezer-friendly and great for make-ahead entertaining.
YIELD
6 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsPate doesn’t have to be all liver and butter. This vegetarian version swaps in humble lentils and lets a bold curry spice blend do the heavy lifting.
Lentils simmer until soft with onion, garlic, curry powder, turmeric, cumin seeds, and chili. Then they get pureed smooth with eggs and milk before baking in a terrine until set and golden.
Serve it warm straight from the oven or chill it overnight for a firmer, sliceable texture. It freezes beautifully too, making it a smart choice for holiday entertaining or stocking up on appetizers.
Chef Tips
- Cook the lentils until they’re very soft and easy to mash. Under-cooked lentils won’t puree smooth and will give the pate a grainy texture.
- Drain the lentils well after cooking. Too much liquid makes the pate loose and wet instead of firm and sliceable.
- Butter the terrine generously so the pate releases cleanly when you turn it out.
- Let it cool completely in the dish before refrigerating. Cutting into it warm will give you a crumbly texture instead of clean slices.
Ingredients
Directions
- Heat vegetable or peanut oil in heavy bottomed saucepan or until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain.
- Preheat oven to 400℉ (200℃).
- Purée lentils in blender or food processor with remaining Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings.
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