Lentil Pâté

Lentil pâté

Zoryana Ivchenko / Moment Open / Getty Images

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
225 Calories
3g Fat
39g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 225
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 21%
Protein 13g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Forget the refried beans and try this tasty vegan lentil pâté recipe, an appetizer spread made with lentils, garlic, and onions.

Serve it at your next party with toasted bread rounds or crackers. 


  • 1 cup lentils (precooked in 2 cups of water or 1 1/2 cups canned cooked lentils, drained)
  • 1 sweet onion (chopped)
  • 4 cloves garlic (minced finely)
  • 6 teaspoons margarine (or other butter alternatives)
  • 1 teaspoon black pepper
  • Optional: water if necessary
  • 1/2 teaspoon vinegar

Steps to Make It

  1. Gather the ingredients.

  2. In a large saucepan, gently sauté sweet onion and garlic in margarine over low heat until soft but not browned.

  3. Season with black pepper. Add lentils and heat until warmed through.

  4. Scrape lentil mixture into the bowl of a food processor fitted with the metal chopping blade. Process until smooth, adding water if necessary. Add vinegar and pulse until combined.

  5. Serve lentil pâté at room temperature with toasted bread rounds or savory crackers for a delicious vegetarian appetizer that will appeal to all.

What Is a Pâté?

When the French word pâté has an accent over the "e" it means "paste." When there is no accent over the "e" it means pie. That's a big difference.

When spelled with the accent, pâté refers to well-seasoned ground meats that can be satiny smooth and spreadable or formed into a loaf shaped like a French country pâté.​

It can be made with pork, veal, ham, liver, fish, poultry, game, and vegetables. Sometimes they are cooked in a crust and at other times they are baked in terrines which have been lined with strips of fat or bacon.

Pâtés can be hot or cold and are usually served as a first course (especially in the case of a warm pâté) or as an appetizer passed on trays with other canapés or on an hors d'oeuvres spread.

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