Turkey and lentil pâté

This coarse–textured pâté, deliciously flavoured with garlic and fresh coriander, combines turkey mince and chicken livers with lentils for a starter that has considerably less fat than a traditional pâté. Serve with toasted slices of brioche or other bread, plus some crisp vegetables.

Turkey and lentil pt


  • ¼ cup (45 g) green lentils
  • 1½ tablespoons sunflower oil
  • 4 French shallots, finely chopped
  • 1 clove garlic, crushed
  • 500 g turkey mince
  • 125 g chicken livers, well trimmed and chopped
  • 3 tablespoons dry Marsala winesalt and pepper
  • 1 cup (30 g) fresh coriander leaves
  • sprigs of fresh coriander to serve


  1. Put the lentils in a saucepan, cover generously with water and bring to the boil.
  2. Simmer for about 45 minutes or until tender.
  3. Drain well and set aside to cool.
  4. Heat the oil in a large frying pan and fry the shallots and garlic over a moderately high heat for 2 minutes or until they have softened.
  5. Reduce the heat to moderate and add the turkey mince and the livers.
  6. Cook, stirring, for 8–10 minutes.
  7. Pour in the Marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes.
  8. Season with salt and pepper.
  9. Transfer the mixture to a food processor.
  10. Add the coriander leaves and cooked lentils, and process for a few seconds to form a coarse paste consistency.
  11. Alternatively, chop the coriander finely, and mash all the ingredients together thoroughly using a fork.
  12. Spoon into 6 ramekins, pressing down well with the back of the spoon.
  13. Cover and chill for about 2 hours before serving with toast, garnished with fresh coriander sprigs.

Serves 6
Preparation: 15 minutes, plus about 2 hours chilling
Cooking: 1 hour


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