lentil and shallot dip

Lentil Shallot Dip

This delicious dip’s vegetarian combination of caramelized shallots with a touch of Tawny Port will remind you of the wonderful flavors of paté. Or, it would be amazing as a spread! 
Prep Time 5 mins
Cook Time 40 mins
Resting Time 4 hrs
Course Appetizer
Servings 10


  • 1 cup green or brown lentils
  • 1 onion halved
  • 2 bay leaves
  • 1/2 tsp salt plus more, to taste
  • 3 tbsp butter
  • 6 shallots peeled and minced
  • 1 tbsp Somerset Ridge Tawny Port
  • 1/2 tsp black pepper plus more, to taste


  • Rinse the lentils and place in a medium pot and cover with 5 cups water.
  • Add the onion and bay leaves.
  • Bring to a boil, reduce heat to maintain a simmer and cook until lentils are tender, about 20 minutes.
  • Stir in salt and set aside to cool.
  • While lentils cool, melt butter in a medium frying pan over medium heat.
  • Add shallots and cook, stirring frequently, until shallots start to caramelize, about 30 minutes.
  • Remove from heat, add the Tawny and stir, scraping any brown bits from the bottom of the pan.
  • Return to the heat and cook until all the liquid is gone.
  • Drain the lentils.
  • Pick out and discard the onion and bay leaves.
  • In a food processor, pulse the lentils, shallots and black pepper into a pate-like puree.
  • Add more salt and pepper, to taste.
  • Transfer mixture to a bowl or small baking dish for serving.
  • Cover and chill at least 4 hours, and up to overnight, allowing the flavors to mellow and blend.
  • Bring to room temperature before serving.