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Subject : Lentil Mushroom, Pancetta and Walnut Paté  

serves: 10 as an appetizer




10 oz. pancetta, diced

1 C. dried green lentils

2 C. Imagine® Organic Free Range Chicken Broth or Vegetable Broth

½ oz. dried wild mushrooms

2 medium leeks white part only, cleaned, split in half and sliced thinly

2 cloves garlic, minced

½ C. finely chopped toasted walnuts, plus ¼ C. of toasted halves for garnish

1 tbsp. fresh thyme, chopped

4 tbsp. quick cook oats

4 tbsp. flat leaf parsley, chopped

¼ tsp. paprika

Salt and freshly ground coarse black pepper

1 bunch parsley sprigs for garnishing

½ C. cherry tomatoes


cooking directions

step 1: In a medium skillet, add the diced pancetta and cook over a medium high heat for about 10 minutes.
step 2: Pick over lentils and put in a pot. Cover with water or chicken / vegetable broth and cook at a soft boil for about 30 to 35 minutes or until the lentils are soft.
step 3: Drain and reserve liquid.
step 4: Pour reserved liquid over wild mushrooms and soak for 15 to 30 minutes.
step 5: In the skillet add the sliced leeks and sauté for 2 to 3 minutes.
step 6: Drain the mushrooms, reserve the liquid and squeeze out any excess liquid from the mushrooms. Add mushrooms, garlic and chopped walnuts to the skillet. Cook over a medium heat for about 10 minutes.
step 7: Add the thyme and oats and keep cooking 5 minutes more.
step 8: Line a 10”x4” bread pan with wax paper sprinkle the parsley and halved walnuts over the pan.
step 9: Pour the mushroom mixture into the bowl of a food processor, along with the cooked lentils, paprika, salt and pepper. Add a little of the reserved liquid if the mixture is a little dry, and pulse a few times. Pour the mixture into the prepared bread pan. Cover, cool and refrigerate for about 1 hour.
step 10: Un-mold paté upside down onto a serving platter, slowly ease off the pan and peel away the paper. Surround the pate with parsley sprigs and cherry tomatoes, and serve at room temperature with crostini or crackers.
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