Lentil Pate

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

For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.

Lentil Pate

Recipe by Natural Gourmet Institute

approximately 1 cup


  • 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


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

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g