No chickens harmed, and it’s healthy, so you live longer…
½ onion, chopped
1 clove garlic, chopped
3-4 large white mushrooms, sliced
2 sprigs thyme, (leaves only)
1 tbsp chopped parsley
1 x 400g tin green lentils
1 bay leaf
10g vegan butter
juice of ¼ lemon
1 tsp soy sauce
¼ tsp cayenne pepper
1 tbsp olive oil
salt & black pepper
2 tsps brandy (optional)
30g vegan butter, clarified (optional)
- Gentle heat the vegan butter and cook onions for 10 minutes till soft. Add garlic and cook for 2 minutes more. Add thyme, parsley, bay leaf and mushrooms and cook till browned.
- Add brandy if using, lemon juice, cayenne and soy sauce. Stir through.
- Drain and rinse lentils, stir though. Season. Allow to cool slightly before transferring to food processor. Blend finely or coarsely, to your preference, transfer to a bowl, and leave in the fridge for 2 hours.
- If you want the authentic French look, melt 30g vegan butter, leave to cool then skim off the solids (or sieve through cheesecloth). Pour over the set paté, and leave to harden.
Serve with toasted baguette.