Follow Us

simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Not so ‘hipster’ lentil pate


Last time when my father was donating blood, he received a cookbook with traditional recipes from our region in Poland (Swietokrzyskie). The project commissioned by a local newspaper ‘Echo Dnia‘ aimed to document local cuisine by interviewing the countryside cooks. When flicking through the book, I was amazed at a large number of meat-free recipes that today would be considered as vegan and definitely hipster. Well, I guess it’s a reminder that the lack of money to buy meat breeds creativity (and dozens of potato and grain-based recipes that are supposed to fill hungry stomachs).

I followed a recipe for the lentil-millet pate stuffed with prunes shared by a local group called ‘Ekobabki’ originating in Cedzyna, 10 km from my parents’ house. It turned out great! Since my mother doesn’t have a food processor, I used a meat-mincing machine to combine all ingredients. However, the cooking process would be much quicker if you can simply blend everything in a food processor. If you can’t find millet, I recommend trying to replace it with the overboiled burghul or cuscus. Let me know how it works and enjoy! Tastes great!

Serves 8

Not so 'hipster' lentil pate

45 minPrep Time

45 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe


  • 200 g lentils (I used canned)
  • 100 g millet (try replacing with overcooked burghul if not available)
  • 100 ml water
  • 2 onions, finely chopped
  • 10 prunes
  • Spices
  • 3 garlic cloves, finely chopped
  • 3 tbsp light soy sauce
  • 2 bay leaves
  • 2 allspice kernels
  • 1 juniper berry
  • 2 cloves
  • 3 tsp dried marjoram
  • ¼ tsp nutmeg
  • Salt
  • Pepper


  1. Saute finely chopped onions and garlic in a dash of water (you can also use olive oil if you prefer). When golden, add all the dry spices (leaving out the soy sauce only)
  2. Boil miller (or other grain that you are using) until very soft.
  3. Combine lentils, millet (can be hot), onion with spices, soy sauce and water in a food processor and blend until the mixture is almost smooth. If the food processor is not available, you can try using meat mincing machine to grind the grains.
  4. Turn the wet dough into a greased or baking-paper-lined 9x5 inch bread tin (around 23x13cm) and press the prunes inside the pate.
  5. Bake for about 40 minutes at 180 C.
  6. Let it cool down before serving.

Related Posts

Polish pierogi (dumplings) with blueberries

Polish pierogi (dumplings) with blueberries

Blueberries foraging is a family sport in Poland. As a kid, I used to drive with my parents and grandparents to the nearby forest to pick some blueberries. Tiny shrubs carried heaps of little berries that tinted my fingernails for the days after the ‘harvest’. […]

Botwinka: Polish beetroot-leaf-soup

Botwinka: Polish beetroot-leaf-soup

Last Saturday, Mike and I visited Nour al-Barakeh organic products bazaar to get some fresh veggies for the week ahead. It was my introduction to this weekend pop-up market which hosts organic farmers, food and natural cosmetics producers, local artisans and also some local chefs. […]

Leave a Reply

%d bloggers like this: