VegBox Recipes

Lentil & Butternut Squash Pate

An easy recipe for an impressive and delicious result! Ideal as a starter at a dinner party, or boxed up for lunch at work.



  • 175g of red lentils
  • Handful of chopped squash
  • 1 1/2 pints of vegetable stock
  • 1 onion
  • 1 clove of garlic
  • 1 1/2 tsp of ground coriander
  • 1 tsp of garam masala
  • Sprinkle of nutmeg
  • 1 egg
  • 1 tbsp milk
  • Dash of olive oil


    1. Fry the onions and garlic in olive oil until golden brown.

    2. Add the spices and stir. Allow to cook for 30 seconds.

    3. Add the vegetable stock, squash and lentils to the pan and bring to the boil. Then turn down the heat and leave to simmer for 20 minutes or until lentils are cooked through. Add more water if necessary as you go.

    4. Take off the heat and drain the excess liquid. (We save the juices, add a sprinkle of hot chilli powder, and poor it over chips to make 'chips and curry sauce' the following day).

    5. Run the mix through a food processor until you're left with a runny, but coarse liquid.

    6. Add the egg and milk and stir in.

    7. Pour the mix into a pre-greased loaf tin and bake in the oven for 20 mins at 180 C.

    8. Serve hot or cold with toast.


    Time From Cupboard-To-Table

    1 hr

    Notes & Variations on Lentil & Butternut Squash Pate

    Alternative recipe: replace the squash with a tin of mixed beans.

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