Petite Black Lentil Paté

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Serve on crackers or fresh bread with goat cheese, mustard or horseradish.

Ingredients

Preparation

Bring stock, garlic and bay leaf to a boil. Add lentils and reduce to a simmer. Cook covered for about 25 minutes or until softened. Discard bay leaf and set aside. While lentils cook, sauté onion in 1 tablespoon oil over medium heat until lightly browned and softened, about 5 minutes. Add mushroom and walnuts and cook until mushroom has softened and cooked down.

Add string beans, basil, oregano, red pepper flakes, salt and pepper. Continue to cook until spices are very fragrant and string beans have softened slightly, about another 2 minutes or so. Add fresh rosemary and 2 tablespoons lemon juice. Cook until liquid is absorbed.

In a food processor, blend onion-mushroom mixture until very well mixed. Scrape down sides to make sure all ingredients have been well incorporated. Add lentils and mix again until very smooth. Add 1 more tablespoon lemon juice and 1 tablespoon olive oil. Mix well. Adjust seasoning if necessary. Let flavors marry at least an hour before serving.

Recipe by Chef Ken Charney, former PCC staff

Learn more about our recipes. View guidelines »

More about: lentils, walnuts

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