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Lentil Walnut Vegan Pate

Lentil & Walnut Vegan Pate

Preparation Time

25-30 Minutes

Cooking Time

20 Minutes

Servings

Dependent on use

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Ingredients

  • ¾ cup dried green lentils (lentils de puy)
  • 3 cups water
  • 1 bay leaf
  • 3 tablespoons olive oil (divided use)
  • 1 small yellow onion, chopped
  • Six cloves garlic, peeled and coarsely  chopped
  • 1 ¼  cups walnuts, lightly toasted (for 6 – 12 minutes at 350º) and cooled
  • 1/3 cup fresh cilantro, basil or parsley, plus extra for garnish, chopped
  • 1 tablespoon chopped fresh thyme, oregano or marjoram, chopped
  • 3 tablespoons white or yellow miso paste
  • 3/4 teaspoon freshly ground black pepper
  • extra olive oil, for drizzling
  • 1 tablespoon of tamari soy sauce 
  • 2 tablespoons of dulse flakes
  • 1 piece of Kombu seaweed (https://www.cornishseaweed.co.uk)

Method

  1. Wash the lentils in a strainer, then place them in a medium saucepan. Combine the lentils, water, bay leaf, and seaweed. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 – 30 minutes. At the same time, you can lightly toast the walnuts for 6-12 minutes at 350 degrees), then allow to cool
  2. Drain, discard the bay leaf, and cool completely (you can speed this up by spreading the lentils out on a plate and sticking them in the fridge).
  3. Meanwhile, heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the onion and garlic and sauté, stirring frequently and reducing the heat if necessary, until the onions are golden about 15 minutes. 
  4. Stir in the mirin and remove from the heat. Cool completely.
  5. Place the toasted and cooled walnuts in the bowl of a food processor and puree until it looks like nut butter, scraping the sides of the bowl as needed. Add the cooled lentils and the onion mixture and puree smooth. Add in the herbs, miso, umeboshi, pepper, and remaining tablespoon of olive oil, and blend until smooth.
  6. Serve immediately, or store in the refrigerator for up to a week. Drizzle with olive oil and chopped fresh herbs and serve with raw crackers or sliced olives

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