Lentil and Walnut Pâté

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Contributed by: Jude Blereau

Serves: 3 cups

Time: 1.5 hours

An amazing vegan, dairy-free Pate using brown lentils and walnuts! A great part of the nibbles plate!
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$0.00
An amazing vegan, dairy-free Pate using brown lentils and walnuts! A great part of the nibbles plate!
More Information >>

PRODUCT INFORMATION

Ingredients

2/3 cup French green lentils
1 bay leaf
2 cups organic walnuts
1 tbsp organic virgin olive oil
2 small purple onions – finely chopped
3/4 tbls dried basil
3 tsp minced garlic
2 tsp mirin
1/2 tsp umeboshi plum paste
1 tbls shiro mis

method

  1. Place lentils in pot and cover with water to reach 2cm above lentils.
  2. Bring to boil lower heat and simmer until lentils are tender, about 30-40 minutes.
  3. Drain lentils, set aside.
  4. Roast walnuts in a moderate oven (180 degrees celsius) until just aromatic, about 10 minutes (watch them as walnuts burn quickly!)
  5. Sauté the onions, basil and garlic oil, over a low heat 10-15 minutes until soft.
  6. Combine all ingredients or a food processor (I used a mixing bowl and hands).
  7. Check for taste, adjusting if necessary. Serve with some fresh rye or sourdough bread!
Gluten Free
Gluten Free
Vegan
Vegan
Dairy Free
Dairy Free
Egg Free
Egg Free
High Fibre
High Fibre
Low Sodium
Low Sodium
Low Fat
Low Fat
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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