Lentil Pate
Ready In: 40 mins
Serves: 8-10
Ingredients
- 1 cup dry lentils
- 2 cups chicken broth or 2 cups vegetable broth
- 1 teaspoon extra virgin olive oil
- kosher salt & fresh ground pepper
- 1 1⁄2 tablespoons truffle oil
Directions
- Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool.
- Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth.
- Season with salt and pepper to taste, and add additional truffle oil if desired.
- Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.
- Enjoy! (It's an order!).
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