Lentil Walnut Pate

Walnuts are brain food

Wal­nuts are brain food!

I love this pate for tak­ing to par­ties.  It is hearty and rich, loaded with pro­tein and tastes great.  It’s per­fect for veg­e­tar­i­ans to get their pro­tein at a party.  It’s so easy I make it as a go to dish for any party.  Best of all it keeps in the fridge for a week so you can make it ahead.

Lentil Wal­nut Pate
This is a great recipe for any party. Every­one loves it and the lentils and wal­nuts are a tasty way to share a healthy snack.
  • ⅔ cup Green Lentils, sorted, rinsed well, and drained
  • 2 table­spoons Olive Oil
  • 1 medium Onion, diced
  • 2 tea­spoons Sea Salt, plus more to taste
  • 4 Gar­lic cloves, minced
  • 1 table­spoon + 2 tea­spoons dried Basil, crumbled
  • 1 table­spoon + 1 tea­spoon dried Thyme, crumbled
  • 1 table­spoon dried Oregano, crumbled
  • 2 cups Wal­nuts, toasted
  • 2 table­spoons Dijon Mustard
  • freshly milled Black Pepper
  1. Add lentils to 2 cups of cold water. Bring to a boil. Cover, reduce heat and sim­mer for 30 to 40 min­utes. When thor­oughly cooked, set aside. DO NOT drain.
  2. Heat the oil, add the onion and salt and sauté for 2 min­utes, until the onion begins to soften.
  3. Add the gar­lic and herbs.
  4. Sauté until the onion is translu­cent, 3 to 5 min­utes more. Set aside to cool.
  5. Grind the wal­nuts in the food proces­sor and process until well ground.
  6. Add the lentils with the cook­ing liq­uid, onion, gar­lic, herbs, mus­tard and salt.
  7. Puree to form a smooth paste. This will take 3 to 5 minutes.
  8. Sea­son with pep­per and addi­tional salt, if desired.
  9. Serve with a small bowl of Dijon mustard.
  10. Spread a lit­tle Dijon on a cracker or bread and then a healthy serv­ing of pâté.


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