Green lentils pâté

This year I decided to change my Christmas tradition and instead of baking soya pâté I prepared green lentils pâté. I sometimes get the impression that vegetarians eat to much soya products. So each time when it is possible I try to replace soya with something else. This time I used green lentils. Well, I love lentils. One: you don’t need to drench lentils for long hours before you can cook them, two: you don’t have to spend hours cooking them, three: lentils are simply delicious. What can I say more… And the pâté itself is just great!


  • 350g green lentils
  • 3 carrots
  • 1 small parsley root
  • 1/4 small celery root
  • 300g champignon
  • 1 onion
  • 3 garlic cloves
  • 3 tbsp corn flour
  • 4 tbsp breadcrumbs
  • 3 tbsp vegetable oil
  • salt
  • 1 tsp white pepper
  • 1 tsp mace
  • few bay leaves and allspice
  • 1 tsp sweet pepper
  • 1 tsp dried parsley

Cook the lentils with bay leaves and allspice in slightly salted water until soft but not overcooked. Do the same with carrots, parsley and celery roots but without spices. Peel the champignons and cook them for about 15 minutes. Mince together lentils, carrots, parsley and celery, champignons, onion and garlic cloves. Add corn flour, breadcrumbs and oil. Also, add spices and mix everything together. Bake the pâté for abour 50 minutes in 200 degrees.