Ingredients

1 lb. cooked lentils, rinsed and drained
2 large shallots, thinly sliced
4 tbsp unsalted butter, divided
1/2 cup vegetable stock
1/3 cup Cognac
1/4 cup heavy whipping cream
1/4 tsp poultry seasoning
1/4 tsp kosher salt
1/8 tsp ground cinnamon
4 tbsp clarified butter, optional
fresh sage leaves, optional

Method

In a large skillet, sauté shallots with 2 tablespoons butter on low-medium heat until shallots are translucent, about 8 minutes. Add lentils, vegetable stock, poultry seasoning, salt, and cinnamon to the pan, and stir well. Raise heat to high and simmer until most of the vegetable stock has cooked away. Add Cognac and continue simmering until most of the Cognac has evaporated. Remove pan from heat and add 2 tablespoons butter, stirring just until melted.

Transfer lentil mixture to the bowl of a food processor and process until smooth, 10-15 seconds. Add cream and continue blending until smooth. Taste for seasoning and adjust as necessary.

To make the pâté extra smooth and creamy, pass it through a fine mesh sieve using the back of a wooden spoon to push it through.

Transfer pâté to a large ramekin or multiple small jars/ramekins.

Optionally, to “seal” the pâté with the traditional fat cap, pour just enough hot clarified butter over the top of each jar/ramekin to cover and create a seal. Place a piece of fried sage in the middle of butter and refrigerate for at least 2 hours before serving.

CLARIFIED BUTTER & FRIED SAGE:

To clarify butter, bring 4 tablespoons (1/2 stick) butter to a simmer in a small saucepan over medium heat. Once butter melts and begins to bubble, turn off the flame. Use a spoon to scrape the white milk solids that you’ll see coming to the top. Below you should be left with pure yellow butter fat. Turn the heat back to medium and drop the sage leaves into the butter for just a few seconds - the leaves should sizzle immediately and become crisp and golden brown. Remove from butter.

VEGAN CONSIDERATIONS:

To prepare this with no animal products, consider using a vegan butter alternative in place of butter and coconut milk in place of heavy whipping cream.

Lentil Pâté with Fried Sage

Ingredients

Method