Pate anyone? Introducing: walnut lentil pate!

BY: CHEF JANET CRAIG

This is a vegan recipe that even I had a hard time figuring out it was not meat! It’s a quick and easy appetizer or can be spread on a sandwich. Looking for a New Year’s treat anyone? Just saying …

A bowl of lentil walnut pate

Ingredients 

  • Walnut Lentil Pate
  • ¾ cup raw walnuts
  • 1 cup cooked lentils (I prefer Le Puy)
  • 1 large yellow onion, chopped
  • 1 clove garlic chopped
  • 2 tablespoons wheat free Tamari sauce
  • 2 tablespoons lemon juice
  • 1 bay leaf
  • 2 tablespoons olive or walnut oil
  • Salt & pepper to taste
  • ¼ tsp cayenne or smoked paprika (to taste)

Directions:

  1. Sauté onion and bay leaf in 2 tbsp oil until soft. Then add garlic, continuing to cook until caramelized. Add salt, pepper and paprika. Remove the bay leaf.
  2. Toast walnuts on baking sheet and 400 degrees F for five to seven minutes, shaking the pan. Remove and cool.
  3. Place lentils, walnuts and all other ingredients in a food processor until creamy – enjoy!

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

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