This spreadable vegetarian pâté combines the earthy flavors of lentils, mushrooms, and onion with some smoky paprika for a Spanish twist. It’s a versatile recipe you can use as a dip for vegetables, or spread on a toasted baguette and topped with poached eggs for breakfast.
What to buy: Red lentils actually are more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets. If you have cooked lentils on hand, you’ll need about 1 3/4 cups for this recipe.