Name: Lentil Pâté with Caramelised Pears
Yield: Serves 4–6
Ingredients: 2 tablespoons olive oil, plus extra for frying and topping; salt and pepper, to taste; 1 yellow onion, sliced; 1 tablespoon maple syrup; 4 garlic cloves, sliced; a few sage leaves; 1 small pear, sliced lengthways; sprigs of thyme; 300 g (10½ oz) chestnut mushrooms; 1 tablespoon tamari or soy sauce; 280 g (10 oz) pre-cooked brown lentils (I suggest cooking your own for this recipe following packet instructions; 140 g/5 oz dry weight); 1 tablespoon sherry; 20 g (¾ oz) thyme leaves

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is a great pâté that can be made in individual pots or as a terrine. The thyme and pear offer an extra layer of flavour. This is one of those dishes that gets better with time.

Ingredients

280 g (10 oz) pre-cooked brown lentils (I suggest cooking your own for this recipe following packet instructions; 140 g

Vegan

Method

Start by cooking the lentils, ensuring they are nice and soft. Once cooked, drain thoroughly and set aside to cool.

Fry the onion and garlic in some olive oil in a saucepan for a few minutes until soft.

Roughly chop or tear the mushrooms, including the stems, then add to the pan and cook for a further 5–10 minutes. Add the lentils and give everything a good stir.

Add the