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Nettle, Sorrel and Lentil Pâté
Nettle, Sorrel and Lentil Pâté is a traditional British recipe for a classic vegetarian Pâté made from a blend of nettles, sorrel and green lentils flavoured with wild garlic in a cream cheese base. The full recipe is presented here and I hope you enjoy this classic British version of: Nettle, Sorrel and Lentil Pâté.
prep time
10 minutes
cook time
5 minutes
Total Time:
15 minutes
Serves:
6
Rating: 
Tags : Wild FoodVegetarian RecipesCheese RecipesBritish Recipes
This is an excellent wild food based pâté with a base of lentils flavoured with nettles (either stinging nettles or deadnettles) and sorrel.
Ingredients:
Generous double handful (about 2 cups) of fresh stinging nettle or deadnettle tops (or a blend), rinsed
handful of sorrel leaves (Common Sorrel or Sheep's Sorrel)
150g cooked green lentils (or about half a tin of green lentils)
2 tbsp wild garlic or three-cornered leek leaves, chopped
juice of 1/2 lemon
3 tbsp extra-virgin olive oil
1 tbsp (heaped) cream cheese (use vegan cream cheese for a vegan version)
salt and freshly-ground black pepper, to taste
Method:
To remove the sting from the nettle tops, place in a heat-proof bowl and pour over boiling water. Set aside for 2 minutes then drain and rinse with cold water. Now, using your hands, squeeze out as much of the excess liquid as possible.
Transfer the nettle tops to a food processor and add the deadnettles (if using), sorrel, lentils, wild garlic, lemon juice and 2 tbsp of the olive oil. Pulse briefly to break up the ingredients and produce a coarse pâté.
For a creamier pâté add the cream cheese and process the mixture until smooth and evenly combined.
Taste the pate and season to taste with salt and black pepper. Spoon the pâté into a bowl, place in your refrigerator and chill for at least 2 hours.
