Lentil Mushroom, Pancetta and Walnut Paté

Free Range Chicken Broth
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Preperation time icon
Prep Time
15 min
Cook time icon
Cook Time
1 h 45 min

What You'll Need

  • 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

How to Make

  1. In a medium skillet, add the diced pancetta and cook over a medium high heat for about 10 minutes.
  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.
  3. Drain and reserve liquid.
  4. Pour reserved liquid over wild mushrooms and soak for 15 to 30 minutes.
  5. In the skillet add the sliced leeks and sauté for 2 to 3 minutes.
  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.
  7. Add the thyme and oats and keep cooking 5 minutes more.
  8. Line a 10"x4" bread pan with wax paper sprinkle the parsley and halved walnuts over the pan.
  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.
  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.