Vegan Lentil Walnut Pâté
A flavorful, plant-based pâté made with lentils and toasted walnuts, perfect for spreading on crackers or bread.
Ingredients
Dried Lentils
- 3/4 cup dried green lentils (lentils de puy)
- 3 cups water
- 1 bay leaf bay leaf
Olive Oil
- 3 tablespoons olive oil (divided use)
- 1 small yellow onion, chopped
- 6 cloves garlic, peeled and coarsely chopped
- 1 tablespoon mirin
Nuts
- 1 1/4 cups walnuts, lightly toasted and cooled (toasted at 350º for 6-12 minutes)
Herbs
- 1/3 cup fresh cilantro, basil or parsley, chopped (plus extra for garnish)
- 1 tablespoon chopped fresh thyme, oregano or marjoram
- 3 tablespoons white or yellow miso paste
- 1 1/2 tablespoons umeboshi paste
- 3/4 teaspoon freshly ground black pepper
Extra Olive Oil
- for drizzling olive oil, for drizzling
Instructions
- Cook lentils with water and bay leaf until tender, then drain and cool.
- Sauté onion and garlic in 2 tbsp olive oil until golden, then add mirin and cool.
- Puree toasted walnuts, add lentils and onion mixture, then blend with herbs, miso, umeboshi, pepper, and remaining oil until smooth.
- Serve immediately or refrigerate; drizzle with olive oil and garnish with herbs before serving.
Notes
Store in an airtight container for up to a week. Serve with crackers or bread.