Vegan green lentil pâté recipe

img_5742Hummus and nut butters are a mainstay in my kitchen but I rarely buy or make lentil pâtés or spreads. Until now that it! This is a super simple, quick and cheap recipe. I estimated that it cost me no more than 50p to make about 500ml of the stuff.

I kept this simple by only using lentils, onion, garlic and my chosen spices but you could easily mix it up with more vegetables. I’ve added optional tahini as this gives it a bit of a nutty kick, but you don’t need to include this. Alternatively, you could add ground nuts. Either of these will also boost the protein content of this dish.

As there’s no fresh veg in it, it should last in the fridge for up to a week – if you can resist gobbling it all, that is! I haven’t tried freezing it but sure it would work in the same way I freeze cubes of curry paste. Next time I’ve going to double the quantities and batch it up.

It goes great in a sandwich, dolloped on a salad, to dip veggies or bread it. Or even just off the spoon!

Vegan green lentil pâté

  • Servings: 500ml
  • Print


  • 1 cup green lentils
  • 2 cups of water
  • 1 tbsp vegetable oil
  • 1 red onion, diced
  • 2 cloves of garlic, finely chopped
  • 1 tsp cumin seeds
  • 1-2 curry leaves
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 tbsp tahini (optional)
  • 1 tbsp olive oil
  • Salt


Bring the water to the boil and add the lentils with a pinch of salt. Reduce to a simmer and cook for 20-25 minutes until the lentils are soft and the water has evaporated. Check regularly to ensure there’s enough water – adding more if required. If there’s water left when the lentils are cooked, drain then.

Whilst the lentils are cooling heat the vegetable oil in a pan. Add the onion and cook until soft. Add the garlic and cumin seeds and cook for another couple of minutes.

Add the lentils, turmeric and garam masala and some salt to taste.

Transfer to a blender or processor and add the tahini and blend. You can add a little olive oil if you need to loosen it up a bit. You could also use water but be careful to only add a teaspoon at a time so it doesn’t go too soft.

Blend until it’s your desired texture – I like it still a bit chunky, so it’s completely smoothed down. Taste and adjust seasoning if required. Enjoy!



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