This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice, and a handful of seasonings adding depth of flavor. Serve this simple, satisfying vegan appetizer with whole grain crackers or mini toasts and crudités.

By Darshana Thacker Wendel,


  • 1 onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano, crushed
  • 1½ cups cooked brown lentils
  • ¼ cup chopped walnuts or pecans
  • 2 tablespoons lemon juice
  • ½ tsp. sweet paprika
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh cilantro
  • Crushed red pepper (optional)


  • In a medium skillet cook onion, garlic, oregano, and ¼ cup water over medium-low 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  • Transfer to a food processor. Add the next five ingredients (through salt and black pepper). Cover and process until smooth. Transfer to a bowl. Stir in cilantro. If desired, sprinkle with crushed red pepper.

Comments (8)

(5 from 5 votes)

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I’ve been making this for over a year now and it’s always enjoyable. So easy and fast. Great with crackers or chips. Thanks

Charlene Carroll

Amazingly simple and delicious


I really enjoyed this recipe. I ended up tweaking the seasoning just a little bit but overall a really nice replacement to eating liver. Have made it twice now but am going to keep the recipe handy for the future!


This is delicious! I'm making it again today.

Robin Popp

This is absolutely amazing! I used pecans instead of walnuts because that is what I had on hand. It's nice to have a substitute for pate!


In one of their mags there is a similar pate that is excellent. Similar base but the flavor elements are sun-dried tomato, and cumin (i also add tahini) instead of this recipe's flavors of oregano, cilantro, paprika. With this pate base we find it is tastier than the meat pates we used to eat!

Nathalie Morkert

Do you have the recipe with sun dried tomatoes? Would you send it to me please.


Great basic recipe. I adapted a bit. I added some miso for the salty part and food kept oignons and garlic raw in a tiny food processor so it is like a purée.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
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