Lentil pate

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Lentil pate


  • 750 g Ardo Tricolour lentil mix
  • 150 g Ardo Porcini mushrooms
  • 120 g Ardo Shallots
  • 10 g Ardo Garlic cubes
  • 4 eggs
  • 1 egg yolk
  • 80 ml plant-based cream
  • 80 ml vegetable fat
  • 80 g old sour dough bread
  • 1 tbsp miso
  • Salt and pepper


Egg Gluten Soy


  1. Fry the porcini with the shallots and garlic in some vegetable fat.
  2. Steam the tricolour lentil mix briefly or heat it up in vegetable stock with some bay leaves.
  3. Mix the lentils and porcini mushrooms together with the other ingredients in the blender to create a homogeneous mass.
  4. Bake in the oven at 180°C for 18-24 min.
  5. Serve with some onion confit.

Ardo products used in this recipe