This is one of my favorite pates, I sometimes put roasted artichokes to give more texture and some other roasted peppers on my oven. it is delicious in any version… I hope you try it soon.
This recipe is so easy and nutritious, not to mention how delicious the combination of nuts and lentils is; I invite you to try it and vary or include any ingredients you wish.
Before anything else, wash your lentils well and put them in water for 2 days, washing and changing the water 1 or 2 times each day. When the germination process starts… they are ready! They are more nutritious and will cause less gas in your stomach.
Ingredients
- 3/4 cup brown or green lentils
- 3/4 cup walnuts
- 2 shallots, chopped
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried, crushed thyme)
- 1 tablespoon rice or apple cider vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1 tablespoon white or red miso (optional, but if you omit, add an extra 1/4 teaspoon salt)
- 1/4 teaspoon black pepper
Instructions
- Place the lentils in a medium sized sauce pan. Fill the pan with enough water to submerge the lentils by a few inches. Bring the water to a boil and reduce to a simmer. Simmer for 18-20 minutes, or until the lentils are tender but not watery or mushy (I always check at the 18-minute mark). Drain the lentils and set them aside.
- Heat a medium sized sautee pan over low heat. Add the walnuts. Toast them, stirring constantly, until they’re browning lightly and fragrant. Remove them from heat and set aside.
- Return the pan to the stove and increase the heat to medium. Add the olive oil and shallots. Cook the shallots for 2 minutes, stirring constantly, and then add the garlic. Cook the garlic and shallots for another 3 minutes, or until everything is soft and fragrant. Add the lentils and combine ingredients well. Remove the pan from heat.
- Add the walnuts to your food processor, along with the salt. Process until the walnuts form a fine meal. Add the lentil mixture and all other ingredients, along with 1/3-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudites, or stuff it into a raw collard wrap! Enjoy.
