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Liver pate with red lentils

Liver pate with red lentils

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A slightly lighter pate, but just as delicious.

  • 150 gr red lentils
  • 300 gr chicken liver
  • 1 onion
  • 70 gr butter
  • 1 tablespoon olive oil + to serve
  • salt
  • Cayenne pepper
  • aromatic herbs (rosemary, basil)

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Liver pate with red lentils:

Wash the lentils well and boil them in 300 ml of cold water, with a pinch of salt. Boil it until it softens, then drain the water, which we keep and let it cool.

Peel an onion and finely chop it. We clean the liver of skins, cut it into smaller pieces, wash it and drain it.

Heat the butter in a pan, along with the olive oil and add the onion. Stir occasionally until the onion becomes translucent. We put the livers and mix until they change color and penetrate. Lower the pan and let it cool. Put the liver with onion, lentils, salt, ground pepper in a deep bowl and mix well. If necessary, add a little of the juice in which the lentils were boiled.

Serve the pate with slices of toast greased with olive oil, sprinkled with a mixture of herbs and red pepper.

Red lentil paste

spices (bay leaves, coriander, pepper, mustard seeds)

Wash the lentils in 2-3 waters and boil them (3 cups water to 1 cup lentils) together with the onion cut into 4, the carrot slices, the garlic, the spices and the salt. In about 20-30 minutes the lentils are ready. Remove the onion and bay leaves. Drain well, lentils well. Put in the blender until you abstain from a fine paste. Add the oil, lemon juice and season with salt.

  • You can play with the vegetables you boil together with the lentils, for example a small parsnip for extra flavor.
  • If you like fried onions and garlic, they can be hardened before adding the lentils, not when preparing for the dwarf, obviously.
  • I cook it on fasting days and serve it with toast and black olives, but it goes well with a good cheese.

Later edit: In the meantime I found out that lentils should also be hydrated. I leave the red one for 3-4 hours, the green one for 6-8 hours, if I cook the green one in the morning, I leave it hydrated in the evening, but I put it in the fridge.

Green lentil pate

I have officially entered the season of picnics and barbecues, and homemade pies seem very suitable for such moments because they are easy to prepare, withstand transport and higher temperatures.

Today's pate is vegetarian, it is identical in color to the liver, which is not very attractive, but that does not stop it from being very good and healthy. I lightly seasoned it, leaving the pleasant, specific taste of green lentils, which seems to me the tastiest of all types of lentils. The pate is well greased on a grilled pita, a Lebanese stick or with tomato salad, lettuce, carrot sticks or tabbouleh.

Onion stew with red lentils

Onion stew with red lentils is a fascinating recipe in French cuisine. A very fragrant dish of slightly spicy caramelized onions, which goes wonderfully with warm polenta or pickles.


  • 2 white onions
  • 2 red onions
  • 150 g red lentils
  • 3 large tomatoes
  • 2 cloves of garlic
  • 1 tablespoon broth
  • 1/2 teaspoon hot pepper paste
  • 1 bay leaf
  • thyme
  • salt pepper


1. Peel the onion, cut it into juliennes and fry it for a few minutes with 1-2 tablespoons of olive oil. We have to be careful to mix often because we don't want it to catch or burn.

2. Add the peeled and diced tomatoes and the garlic cloves given through the press. Cover with a lid and simmer for 10-15 minutes.

3. Wash the red lentils in a few waters and boil them separately.

4. Add the cooked lentils to the stew together with a tablespoon of broth, hot pepper paste, bay leaf, thyme, salt and pepper. Let it boil covered with a lid for 15 minutes to mix its flavors, and then take the lid and let it simmer until almost all the vegetable juice is reduced.

The onion stew with red lentils goes well with warm polenta and pickles.

Red lentil pate and sweet potato

The pate has a very good sweet taste. Sweet potato can also be replaced with pumpkin pie. Serve with strips of raw vegetables or on bread, along with a salad.


  • 1 sweet potato (approx. 500 g)
  • 1 large white onion
  • 1 carrot
  • 1 small piece of celery
  • 1/2 cup red lentils
  • 1 teaspoon paprika
  • 1 teaspoon sweet curry
  • 1 teaspoon hot curry
  • 1/2 teaspoon ground coriander
  • 5-6 garlic cloves
  • 1-2 tablespoons inactive yeast flakes
  • salt to taste
  • 2 tablespoons cold pressed oil
  • 2 cups water

Method of preparation:

1. Peel the sweet potato, cut it into medium cubes and place it in the pan in the preheated oven. Bake until soft. Mix 2-3 times with a spoon to bake as well as possible on all sides.
2. Chop the onion and put it to "harden" in a little water. Then add the carrot and celery, add more water and put the lid on to suffocate.
3. After 5 minutes, add the lentils (before washing well) together with 2 cups of water. Leave it on low heat, because the red lentils boil very quickly. Add more water if needed. It's ready when it's soft.
4. Leave to cool a little, and then put it in the robot with the S blade, add the baked sweet potato, add the spices and process until they are all well incorporated. Taste and add spices according to your preferences.

Lentil recipes

Vegetable meatballs are among my favorite things in the world, and this recipe for spicy lentil meatballs with bell peppers is among my favorites! Lentils are an essential element in this recipe because they give meatballs the perfect consistency and flavor. I recommend this recipe especially to spicy food lovers!

How to make vegetable pate

pate It is an edible and generally widespread pasta, which is traditionally prepared either from liver and fat, or from minced meat, ie spices, herbs, wine and vegetables are added, in order to give more flavor and taste. It is very common in most countries, emphasizing above all some known as foie gras, which consists of fattened, cut and cooked goose liver (although technically it cannot be considered Easter).

Despite the fact that it is a product that attracts many people, being made with animal products, it is normal to be a food away from the diet of a vegetarian or a vegan. Which option to choose in these cases?

A simple solution is to elaborate a trout vegetables, easy to make at home and that, in fact, you can also find in herbalists and specialty diet stores. We explain the ingredients you need and the steps to be prepared in this note.

Lentils - 40 recipes

A selection of lentil recipes red or green: soup and broth, whipped cream, stew and other delicious and healthy dishes.

Lentils are a food that is used in the form of flour or grains, boiled, soup or puree. A coffee substitute can also be obtained from lentils. The flour is also used in confectionery, bakery and pastry. Lentils are especially present in Mediterranean food recipes.

Red lentil pate

Do you like lentils? I do. I like it even more than beans. At least the red lentils seem delicious and very easy to cook. If until now I gave you recipes for food with lentils, such as lentils with spicy sauce or rice with lentils, today I thought I would tell you how I make red lentil pate which, if you ask me, is the most delicious fasting pate, vegetarian I've ever tried. And in addition it is made very quickly being a simple recipe.

How to make liver pate recipe?

Put the pan on the fire, let it heat up a bit, put the oil and a tablespoon of butter (don't just put butter because it burns quickly).

Add sliced ​​garlic and brown, then discard (do not paste because it tastes bitter).

In the same oil add the finely chopped carrot and onion, a few slices of hot pepper (depending on how spicy you want the pate to be) and the liver cleaned of skins and iron (if it is poultry), cut into cubes.

Leave it on a high heat for 2-3 minutes, then add a little hot water and simmer with a lid, until the liver and vegetables are soft.

Foam when needed, drip a little hot water when it drops and towards the end, add the wine.

Put it in a blender or robot, until a fine paste results. Now, add the butter, sour cream (until it reaches the desired consistency) and mix until it becomes frothy.

Match the taste with salt, pepper, freshly grated nutmeg. Do not put salt at the beginning because the liver strengthens.

You can also add boiled egg yolk to the composition or you can make various types of liver pate: spicy, with bell peppers, olives, mushrooms, etc.

I recommend you do one homemade bread with a little yeast , recipe here. which goes great with a creamy and fine pate.

How can liver pate be stored longer?

-Put in plastic boxes or jars and pour melted butter on top, which seals well and does not allow air to enter. It is also possible with lard, but butter is better, because it is eaten with pate. It lasts easily for 1 week.

-it is put in jars and sterilized 1 hour from the moment the water boils. Allow to cool in that water until the next day. It lasts 1 month.

This pate recipe was also tried by the readers of the blog Pofta Buna:



  1. Farson


  2. Nijora

    Don't waste unnecessary words.

  3. Pierre

    Quite right! It seems like a good idea to me. I agree with you.

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