She Strengthens

Savory Spanish-Style Lentil Pâté

A Flavorful Twist on a Classic Dip

Imagine a rich and earthy pâté that combines the comforting flavors of lentils, mushrooms, and onions with a hint of smoky paprika. This versatile recipe is perfect for dipping vegetables or spreading on toasted baguette slices, topped with poached eggs for a delicious breakfast.

Gathering Ingredients

For this recipe, you’ll need:

• 1 1/2 cups water
• 3/4 cup dried red lentils (which are actually more orange in color)
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 1 cup coarsely chopped fresh cremini mushrooms
• Kosher salt
• 2 large garlic cloves, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 1/2 cup dry white wine
• 1 1/4 teaspoons sherry vinegar

Preparing the Lentils

Start by bringing the water to a boil in a small saucepan. Add the lentils, reduce the heat to low, and simmer until most of the liquid has been absorbed, about 15 minutes. Drain the lentils through a fine-mesh strainer and let them cool to room temperature, about 20 minutes.

Sautéing the Aromatics

Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the sliced onion and chopped mushrooms, seasoning with salt. Cook, stirring occasionally, until the vegetables soften and start to brown, about 6 to 7 minutes. Add the minced garlic and cook until fragrant, about 2 minutes.

Adding Flavor and Depth

Add the smoked paprika, dried oregano, black pepper, and bay leaf to the pan, stirring to coat the onion mixture. Pour in the white wine, using a wooden spoon to scrape up any browned bits sticking to the pan. Simmer until the wine has reduced by half, about 3 minutes.

Blending the Pâté

Remove the pan from the heat and let it cool slightly. Discard the bay leaf and transfer the mixture to a food processor fitted with a blade. Add the cooked lentils and sherry vinegar, seasoning generously with salt. Process until mostly smooth, with some small pieces remaining, about 1 minute. Taste and adjust the seasoning as needed.

Chilling and Serving

Spoon the pâté into an airtight container and refrigerate to cool. Serve over toast points or use in our Red Lentil Pâté Bruschetta with Poached Eggs recipe for a delicious breakfast or snack.