Bella Beluga Lentil Pate

Serves 8

My Bella Beluga Lentil Pate is a tasty and nutritious vegetarian appetizer that is special enough for a dinner party. Your vegetarian friends will love it! It’s packed with protein & fiber making it a nutritious treat as well! Spread it on my Sesame Crunch Crackers.

What You’ll Need:

A Food Processor
Measuring Cups & Spoons
2 1 – Cup Ramekins
A Stainless Steel Pan
A Small Pot
A Whisk
Parchment Paper
A Pencil
A Spoon
Plastic Wrap
A Bowl Large Enough To Hold A Ramekin A Quarter Filled With Water
A Knife
A Serving Platter



2 Tbsp Olive Oil
8 Ounces Cooked Black Beluga Lentils (or lentil of your choice)
6 ounce package Baby Bella Mushrooms (also known as Crimini), Quartered
1 Medium Onion, Quartered
2 Tsp Minced Garlic
1 Tsp Sea Salt
1/4 Tsp Nutmeg
1/2 Tsp White Pepper
1 Tsp Dried Rosemary
1 Tsp Dried Basil
1 Tsp Sage
1 Tsp Thyme
2 Tbsp Black Cherry Balsamic
2 Tbsp Liquid Tamarind Paste
Drops of Hot Sauce to taste
1 Package Gelatin
1/4 Cup Port (Split)


How To Put It Together:

1) Chop onion in the food processor until finely chopped then add your Baby Bella mushrooms & process until completely mashed — the consistency should be somewhere between mashed potatoes and bread crumbs.
2) Place your stainless steel pan on flame to warm on the stove at medium heat . You will know that your pan is ready when you feel heat radiating from pan while holding your hand about 1-inch above the pan surface. Add the 2 tablespoons of grapeseed oil & swirl it around the pan. Saute the onion mixture to release some of the liquid. Now add your sea salt, white pepper & nutmeg. The salt will pull more of the liquid out of the mushrooms. You want them to dry out a bit. Now add your minced garlic. Pour the cabernet sauce into the pan and turn the heat up to high and let the mixture bubble away while stirring to reduce the mixture and get all that delicious cabernet sauce flavor into the mushroom mixture — it takes about 3 – 4 minutes. Turn off the heat and set the pan aside to cool.
3) Meanwhile add the lentils to the processor and process until finely chopped. Add the cooled mushroom mixture and your fresh herbs, balsamic vinegar & hot sauce to mixture & process until smooth.
4) In a small pot, pour your port into the pan & add the the package of gelatin. heat the port/gelatin mixture until it’s steaming while stirring. When the the gelatin is completely dissolved remove it from the stove. Add the port/gelatin mixture to the mushroom/lentil mixture with food processor running. Scrape down the sides well and give it one more pulse to make sure that all the gelatin is thoroughly mixed throughout the pate.
5) Lay a piece of parchment paper on your work surface and place one of your ramekins on top. Run your pencil around it to make the liner for your ramekin – repeat this process 3 more times. You will want four parchment circles, two for each dish.
6) Oil the two ramekins with 2 teaspoons of grapeseed oil and line with parchment paper, turn the parchment over in the bottom of the ramekin so that both sides of the paper are well oiled. Divide the pate mixture evenly between the two ramekins. Lay your 2nd piece of parchment on the top of each ramekin directly on the pate. This will prevent a crust from forming in the fridge. Cover the ramekins with plastic wrap & refrigerate overnight or for at least 4 hours so that the gelatin can congeel and the flavors can happily marry.
7) To serve the the pate, remove the ramekin from the refrigerator, peel off the top piece of parchment. Heat your bowl of water in the microwave until it is steaming hot. Dip the ramekin in a bowl of steaming hot water & let it sit of a minute or two. This will help release the pate from the sides of the dish. Take the pate out of the water bath & run your knife around the edge of the ramekin. Place your serving plate on top of the ramekin and with a good grip turn the two over and with a good shake, your pate will release on to the plate.
8) Serve and enjoy with crudites and Sesame Crunch Crackers.


Nina’s Tasty Tip:

Always whisk your gelatin into cold liquid, then heat it, stirring consistently to avoid lumps.

Place one of the ramekins in the freezer for unexpected guests — it freezes very well.



143 Calories
4 grams of Protein
19 grams of Total Carbohydrates
11 grams of Sugar
3 grams of Fiber
5 grams of Total Fat
1 grams of Saturated Fat
0 grams of Trans Fat
0 mg of Cholesterol
343 mg of Sodium
14% RDA Folate
14% RDA Sodium
11% RDA Manganese
10% RDA Copper
10% RDA Phosphorus
10% RDA Selenium
• Glycemic load: 10