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Lentil Pate

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Recipe photo courtesy of Kalyn Sims

This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.

Source: Martha Stewart Living, November 2006
Servings

Ingredients

Directions

Cook's Notes

Toast the hazelnuts in a 250-degree oven until fragrant, about 20 minutes. Place them in a clean kitchen towel, and rub to remove the skins.

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Reviews

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How would you rate this recipe?
64
  • Sqwirle
    30 OCT, 2013
    Love this recipe have made it many times and was enjoyed by all. I too omit the egg because my vegan friends can enjoy it as well.
    Reply
  • lisaarnoff
    22 JAN, 2012
    This was a "don't bother" for me. I've made several similar recipes and was looking forward to trying something made with lentils. I followed the directions exactly and while the pate turned out and held its shape i thought it soggy and didn't love the flavor. Not something I'd serve to guests or that I'd make again. There are better "mock" chopped liver or pate recipes out there.
    Reply
  • billylug
    17 JUN, 2011
    This is a fantastic recipe. Have made it twice and it has been a complete hit. The flavor is amazing. Omitted egg.
    Reply
  • paperpiper
    26 MAY, 2009
    Easier than I thought to put together! I only chilled for an hour (in the freezer, ha!) because I was short on time, and the pate came out fine.
    Reply

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