Friday, November 19, 2010

Lentil Walnut Pate Lettuce Wraps

If you wish to keep a trim waistline (like the quintessential French woman,) you may wish to forego serving this dish with crusty bread and opt for individual pieces of Bibb lettuce which you can fashion into petit wraps.

Difficulty Level: Facile

What you need:
  • 1 cup cooked lentils
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 1 tsp. olive oil
  • 1/8 cup chopped walnuts
  • 1 tbsp. breadcrumbs
  • 1 tsp. red wine
  • 1/4 tsp. dried thyme
  • salt, pepper to taste
  • Bibb lettuce, washed 
What to do:
  1. Heat olive oil in a cast-iron pan over low heat. Add onions and garlic, cooking until they are soft.
  2. Preheat oven to 350F. Place the lentils in a well-oiled baking dish, add the cooked onions and garlic mixture and combine, adding a bit more olive oil if you like. Add the remaining ingredients and mix well. Pat the mixture down into the bowl and brush the top with olive oil. Bake for 20-25 minutes. Serve warm with crusty French bread and individual pieces of Bibb lettuce "wraps."  Bon Appetit!


  1. Merci for the kind comments on my blog! I think these cabbage rolls look great, I love the look of the lentil filling.

  2. Aimee,

    FYI, The title has walnut in it but not the recipe. I love the idea of serving the pate in lettuce. As often I make lentil pate I haven't tried it with lettuce but I will be soon.