Lentil Walnut Paté


This is a really simple spread with a savory meat-like quality to it minus the guilt associated with eating liver that may or may not have been procured in an unappealing fashion… We won’t get into it.

The crackers underneath–though they might look a wee bit more interesting than the featured item–were an experiment in dehydrating in an oven instead of an actual dehydrator… I have to say, they’re not worth the trouble, but the paté is quite tasty.

Lentil Walnut Paté (makes about 2 cups)

1 cup (240ml) French green lentils
1 bay leaf
1/2 cup (120mo) toasted walnuts or pecans
1 small onion chopped
2 cloves garlic, chopped
2 Tbsps. (30ml) dry sherry
2 Tbsps. (30ml) olive oil
A few springs of fresh thyme
Salt and pepper to taste
Garnish suggestions: pickles, capers, chopped olives, minced tomatoes, flavored salts (pictured: siracha salt), grated hard-boiled egg, cubed radish, etc.

Cover the lentils with an inch of water, add the bay leaf, bring to a boil, reduce to a simmer and cook until the lentils are tender, about 2o minutes. Drain and set aside to cool.

Cook the onions in the olive oil over medium heat until starting to caramelize, about 20 minutes. Add the sherry to de-glaze the pan. Add the garlic and thyme and cook for another minute. Let cool.

In a food processor, puree the lentils, onion mixture and walnuts until it reaches a consistency you like–smooth, slightly chunky–your call. Taste and adjust the seasonings. Refrigerate until ready to serve.

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