Lentil Pate

An easy-to-make spread for breads or crackers from the Natural Gourmet Institute
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Lentil Pate

Recipe by Natural Gourmet Institute

  • approximately 1 cupServings

Ingredients

  • 1/4 cup lentils (sorted, washed and drained)
  • 2 cups water or vegetable stock
  • 1 bay leaf
  • Pinch sea salt
  • 1/2 cup walnuts
  • 1 tablespoon olive oil
  • 1/2 medium onion, sauté slice
  • 1 clove garlic, minced
  • 1/4 teaspoon dry basil
  • 1 1/2 teaspoon tomato paste, or to taste
  • Sea salt and freshly ground black pepper to taste

Preparation

1. Preheat oven to 350°.

2. Place lentils in a small pot with water, bay leaf and pinch of salt. Cover pot and bring to a boil. Reduce heat and simmer until lentils are very tender, about 30 minutes.

3. Remove the bay leaf. Drain lentils in a colander for about 20 minutes.

4. While lentils are cooking, roast walnuts in the oven for 7-10 minutes. Walnuts should be fairly dark, but not burned. Remove from the oven and cool.

5. Caramelize the onions in oil adding a little water if necessary (if onions begin to stick to pan). Add garlic and basil and cook on a low heat for 2-3 minutes more, stirring occasionally. Set mixture aside.

6. In a food processor, blend walnuts to a fine meal. Add the onion mixture, lentils, tomato paste. When fully blended, transfer the mixture to a bowl. Season mixture with freshly ground black pepper and a pinch of salt if needed. When the lentils are cooled, add chopped fresh basil. Serve on bread or crackers.

See Also: Seitan Sandwich