Lentil "Pâté" With Apples

lentil-apple Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 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


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.

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  • Yield: 24 pieces (serving size: 3 pieces)

Nutritional Information

Calories per serving: 93
Fat per serving: 5g
Saturated fat per serving: 1g
Cholesterol per serving: 1mg
Fiber per serving: 3g
Protein per serving: 3g
Carbohydrates per serving: 11g
Sodium per serving: 63mg
Iron per serving: 1mg
Calcium per serving: 18mg

Good to Know

Lentils are loaded with protein, folate, potassium and magnesium. Plus, 1 cup has 15 grams of filling fiber.