Ingredients Jump to Instructions ↓

  1. Lentil Pate

  2. 1 C vegetable stock

  3. 1/4 C Puy or other small lentils

  4. 2 scallions, minced

  5. 1 T chopped fresh sage

  6. salt and black pepper

  7. sage leaves for garnish

  8. In a saucepan add the lentils to the stock. Bring to a simmer and cook the lentils until tender, about 30 minutes. In a blender,

  9. puree the cooked lentils and stock together with the scallions and chopped sage. Season to taste. Spoon into 4 small containers and garnish with sage leaves.


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