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Ursi's Lentil Foie Gras

This recipe is a total delight.  I call it Ursi's Lentil Foie Gras because Ursi gave it to me.  
You can make a vegetarian or a vegan version.  Beware, if you make the vegetarian version (with butter) nobody will believe it is vegetarian.  Least of all the meat-eaters in your life.  
Course: lunch, Side Dish
Cuisine: French
Keyword: Dips and more
Author: virtuousbread


  • 1 Shallot diced
  • 2 T Olive oil
  • 70 g Puy lentils (ideally, but if you cannot get them use a brown lentil)
  • 2 Cloves (as in cloves - not cloves of garlic)
  • 1 T Sunflower seeds toasted in a dry frying pan
  • 4 T Dry marjoram
  • 20 g Cold butter or cold coconut oil the point is to use a fat that returns to a solid state at room temperature
  • 1 t Soy sauce
  • Salt and pepper to taste


  • Cook the lentils with the cloves in plenty of water until they are done but not mushy. Drain them, retaining the water.
  • Sweat the shallot in the oil on very gentle heat (with the lid on the pan) for a good 5 minutes. Add the marjoram and give it a stir. Turn the heat off.
  • Roast the sunflower seeds in a dry frying pan, being careful not to burn them. When they are done remove them immediately from the pan or they will continue to brown (and burn).
  • Put the lentils and cloves into a food processor. Add the cold butter and pulse to mix.
  • Add the shallots/marjoram as well as the sunflower seeds and soy sauce. Blend to a fine fine fine puree, adding just enough water, spoon by spoon to make a thick paste. Taste and add salt and pepper to your liking.
  • If you want it even finer, put it through a sieve or a mouli.
  • Decant into an attractive bowl and cover with cling film. Wait until it has cooled and the put it in the fridge until cold.
  • Eat this with brioche if you are feeling indulgent or a humble whole meal loaf.