Petite Black Lentil Paté

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, chile, 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.