Porcini & Lentil Pate
In a food processor, process the garlic, then add half the lentils (set aside the other half), then add the remaining ingredients and process until smooth.
Now add the remaining lentils, and process for a few seconds, just to incorporate them, but be sure to leave the mixture with a little bit of texture. The result should be a thick spread.
Pour a little oil on top, garnish with more sage, and refrigerate overnight. Serve with bread or crackers.
Thanks to Mouth Watering Vegan for the recipe.
- 1 C cooked puy French lentils
- 2 C porcini mushrooms, chopped and fried until cooked
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic
- 1 beetroot, cooked
- Salt to taste
- 2 Tbsp sherry
- 1 Tbsp cognac
- 1 Tbsp coconut oil
- A pinch sage
- Bread or crackers for serving