Turkey and Lentil Pâté

Quick look

  • prep 15min    cook 1 hour
  • serves 6

This coarse-textured pâté, deliciously flavored with garlic and cilantro, combines minced turkey and turkey livers with lentils for a starter that has considerably less fat than a traditional pâté. Serve with toasted slices of brioche, plus some crisp vegetable sticks and crunchy radishes.


  • 1/3 cup (60 g) green lentils
  • 4 shallots, finely chopped
  • 1 pound lean minced turkey
  • ¼ pound turkey livers, chopped
  • Salt and pepper
  • Sprigs of fresh coriander to garnish
  • 1 1/2 tbsp canola oil
  • 1 garlic clove, crushed
  • ¼ pound turkey livers, chopped
  • 1/4 cup (60 ml) dry Marsala wine
  • 1/2 cup (30 g) fresh cilantro

    How to make it  1 hour, 15 minutes (plus cooling)

  • 1

    Put the lentils in a saucepan, cover generously with water and bring to the boil. Simmer for about 45 minutes or until tender. Drain well and set aside to cool.

  • 2

    Heat the oil in a large frying pan and fry the shallots and garlic over a medium–high heat for 2 minutes or until they have softened. Reduce the heat to medium and add the minced chicken and the livers. Cook, stirring, for 8–10 minutes.

  • 3

    Pour in the marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes. Season with salt and pepper.

  • 4

    Transfer the mixture to a food processor. Add the coriander leaves and cooked lentils, then process for a few seconds until the mixture becomes a coarse paste. Alternatively, finely chop the coriander and mash all the ingredients together thoroughly using a fork.

  • 5

    Spoon into six ramekins, pressing down well with the back of the spoon. Cover and chill for about 2 hours before serving. Garnish with fresh coriander sprigs and serve.

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