Deli Style Green Lentil & Shitake Pate
A perfect spread for crackers or filling for hearty sandwiches, this savory healthy
vegan pate is fit for a deli tray, and even a favorite of carnivores.
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Dip
Keyword: green lentils, pate, shitake mushrooms
Servings: 8
Author: Judith Bermn Yamada
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups coarsely chopped shitake mushroom caps
- 1/2 cup coarsely chopped scallion or spring onion (white parts only)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dry red chili flakes
- 3/4 teaspoon Herbs de Provence
- 1 1/2 cups cooked Simple Truth Organic Green Lentils, warm or at room temperature
- 3 tablespoons vegan soy sauce
- 2 teaspoons fresh lemon juice
Heat oil in a 12-inch frying pan.
When oil begins rippling in pan, add
chopped mushroom caps. Cook on
medium-high heat until mushrooms
lose most moisture and begin browning;
you want that sear on the mushrooms.
Lower heat as needed, and add
chopped scallions; sauté until scallions
are softened and lightly browned in
spots, 15-20 minutes.
Sprinkle black pepper, cumin
and chili flakes over the vegetables,
and crumble Herbs de
Provence over all; stir through,
cooking an additional
minute. Remove from
heat.
Season lentils with
vegan soy sauce
and lemon juice,
and combine
with vegetable
mixture. Puree entire mixture in a food
processor or heavy-duty blender
in batches, until mixture is a slightly
coarse puree. Stir well.
Refrigerate in covered container at
least 1 hour, or up to 8 hours.
Stir again before serving. Mound
mixture in an attractive serving bowl
and garnish as desired. Serve with vegan
crackers or crudités as an appetizer
or in a hearty sandwich with vegan
mayonnaise and vine-ripened tomatoes
or homemade pickles.