Walnut Lentil Pate

• Vegan
• Gluten free

• Produce

  • 3/4 cup Brown or green lentils
  • 2 cloves Garlic
  • 2 Shallots
  • 2 tsp Thyme, fresh

• Condiments

  • 2 tsp Lemon juice, freshly squeezed
  • 1 tbsp White or red miso

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Rice or apple cider vinegar

• Nuts & Seeds

  • 3/4 cup Walnuts

Found on thefullhelping.com

Description

Ingredients

• ¾ cup brown or green lentils
• ¾ 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
• ½ teaspoon salt
• 1 tablespoon white or red miso (optional, but if you omit, add an extra ¼ teaspoon salt)
• ¼ teaspoon black pepper

Directions

• 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 theyre 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 ⅓-1/2 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.