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Lentil "Pâté" with Apples

Photo: Travis Rathbone; Styling: Megan Hedgpeth

Prep time 20 mins
Cook time 5 mins
Chill time 2 hrs

Yield: 24 pieces (serving size: 3 pieces)

Lentils and pistachios contrast the crisp tang of apple for an explosive burst of unique flavor. Make-Ahead: Using a food processor, prep the pâté for easy next-day assembly.


  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1 large clove garlic, minced (about 2 tsp.)
  • 1/4 cup plus 1 Tbsp. dry-roasted, unsalted pistachios
  • Kosher salt and freshly ground black pepper
  • 1 cup canned lentils, rinsed and drained
  • 1 1/2 teaspoons sherry vinegar
  • 1 teaspoon unsalted butter, softened
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon finely chopped fresh thyme
  • 1 tart apple

Nutrition Information

  • calories 93
  • fat 5 g
  • satfat 1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 1 mg
  • iron 1 mg
  • sodium 63 mg
  • calcium 18 mg

How to Make It

  1. In a small nonstick skillet, warm oil over medium heat. Add shallot; sauté until soft and lightly golden, about 4 minutes. Add garlic and sauté for 1 minute longer.

  2. In a mini food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped. Add lentils, vinegar and shallot mixture; season generously with salt and pepper. Pulse to combine. Add 2 to 3 tsp. water; pulse until smooth. Transfer to a small bowl and stir in butter, parsley and thyme. Cover and refrigerate for at least 2 hours or up to overnight.

  3. Just before serving, core and cut apple into thin wedges (about 24 pieces). Spread 1 tsp. pâté over each apple slice. Chop remaining pistachios, sprinkle over apple slices and serve.