Lenten Pate

Lean Paste Ingredients

  1. Dried lentils (green) 1 cup
  2. Purified water or vegetable broth 2 cups
  3. Refined vegetable oil 3 tablespoons
  4. Onions 1 piece (medium)
  5. Fresh mushrooms (champignons) 280-300 grams
  6. Walnut 1/2 cup
  7. Salt to taste
  8. Ground black pepper to taste
  9. Dried ground thyme 1 tablespoon
  10. Crackers or baguette (without animal products)) to taste and desire (for serving)
  • Main Ingredients: Onions, Mushrooms, Nuts, Lentils
  • Serving 1 serving
  • World Cuisine


A glass (capacity 240 milliliters), a deep pan with a lid (capacity 3 liters), a colander, baking or parchment paper, a tablespoon - 2 pieces, a kitchen knife, a cutting board, paper kitchen towels, a stove, a frying pan, a bowl, a wooden or silicone kitchen a spatula, a stationary blender, a baking dish - 2 pieces, a plastic wrap, a refrigerator, a large flat dish.

Cooking lean paste:

Step 1: prepare the lentils.

First, we cover the countertop with baking or parchment paper, pour the right amount of lentils onto it and, loosening it with your fingers, sorting it out, removing any kind of rubbish, it often contains small hard pebbles that can break even healthy teeth! Then we move the beans into a colander and rinse thoroughly until a clear stream of water goes.

Step 2: Cook the lentils.

Then we throw the lentils into a deep saucepan, fill with two glasses of purified water or vegetable broth, add a tablespoon of refined vegetable oil there and put everything on medium heat. After boiling cook this ingredient until ready during 40-45 minutes, under a covered lid, stirring regularly, and 5-7 minutes before the end of this process, season the lentils with a teaspoon of salt.

Step 3: prepare the nuts.

While the beans are boiled, we are engaged in other important components of the dish. We spread walnuts on the same parchment and rid them of excess husks, as well as small pieces of shell, of course, if any. Then we move the kernels into a clean dish, put the rest of the necessary ingredients on the countertop and move on.

Step 4: prepare onions and mushrooms.

Using a sharp kitchen knife, peel onions, and cut roots from each mushroom. Rinse these products thoroughly from sand, dry them with paper kitchen towels, take turns on a chopping board and grind them. Onion in 1 cm centimeter cubes. Champignons are also shredded either with plates with a thickness of 5 to 7 millimeters.

Step 5: fry the onion with mushrooms.

Now put on a medium heat pan and pour the remaining vegetable oil into it, that is, 2 tablespoons. After a few minutes, we send the onion into the preheated fat and pass it for 2-3 minutes until soft, periodically loosening with a wooden or silicone kitchen spatula. When the vegetable reaches the desired consistency, add mushrooms to it, season everything to taste with salt, black pepper and stew in the released mushroom juice until it evaporates completely about 10-12 minutes. Once the moisture is gone, fry everything 3-4 minutes until a slight blush, remove from heat and put near the ajar window, so that the resulting mixture cools down to room temperature.

Step 6: prepare the boiled lentils.

After the lentils are boiled, it absorbs almost all the water, leaving at the bottom no more than two or three tablespoons. This liquid does not hurt, but if desired, the beans can be thrown into a colander and left in the sink on 12-15 minutes, for which the softened grains will cool and excess moisture will drain from them.

Step 7: prepare the lean paste.

So we came to the almost final stage of preparation. Pour walnuts into a clean dry bowl of the blender and chop them into crumbs at the highest speeds.

Then we send fried onions with mushrooms to the same place and again grind everything to a state of thick gruel with small lumps for a minute.

After that, we throw the lentils into the bowl of the kitchen appliance and, without changing the speed, mix everything again until the mass acquires a puree homogeneous consistency. We taste it, if necessary, season it with an additional portion of spices and beat everything again.

The paste is ready, but refinement is required for a more beautiful presentation. We cover any small form with plastic wrap so that it hangs over the sides.

We spread the lentil-mushroom mixture there. We cover it with polyethylene and put it under the press, for this you can use identical dishes and cans with canned goods or running water. We move the resulting structure in the refrigerator to 6, 8, and preferably 12 hours, after such a long infusion, the dish will turn out even more delicious.

Step 8: serve the lean paste.

After insisting, the lean paste is removed from the film, spread on a large flat dish and, if desired, decorated with a small amount of fried mushrooms or sprigs of fresh herbs, for example, dill, parsley, cilantro, basil or green onions. Serve this yummy with freshly sliced ​​slices of a beanless baguette or salty lean crackers. The flavor of this dish is very spicy, and the aroma is divine, so cook with love and enjoy!
Enjoy your meal!

Recipe Tips:

- to make the lentils tastier, it is still better to boil them in vegetable broth or in water with the addition of rosemary, sage, celery and bay leaf;

- the simplest spices are indicated in the recipe, but their set can be supplemented with any dried herbs, as well as spices that are suitable for legumes or mushrooms, if desired;

- Why add vegetable oil to the liquid for cooking lentils? So that the legumes acquire a softer, more delicate structure and do not turn out to be very fresh, that is, dry;

- Very often, walnuts are replaced with any other edible species or raw sunflower seeds;

- sometimes, to give the paste sourness, during mixing, all prepared ingredients are seasoned with freshly squeezed lemon juice or 5% vinegar table.