Turkey and Lentil Pâté

[quicklook-recipe prep_time=”15min” cook_time=”1 hour” serves=”6″ details=”” ]
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.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”1 hour, 15 minutes (plus cooling)”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pour in the marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes. Season with salt and pepper. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest