Recipe courtesy of Peter Berley

Red Lentil Pate

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Cook: 45 min
  • Yield: 3 cups or 6 servings
  • Nutrition Info
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1 cup large or small red lentils, sorted and rinsed

4 cups water

1 bay leaf

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1/3 cup pine nuts

3 garlic cloves, finely chopped

1 tablespoon tomato paste

1 teaspoon ground coriander

1/2 teaspoon ground caraway seeds

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 teaspoon coarse sea salt or kosher salt

Freshly squeezed juice of 1/2 lemon

Pita toasts, to serve

Crudite, to serve


  1. In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
  2. While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
  3. In a food processor, add the lentils and onion mixture and puree until smooth.
  4. Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.
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