Lentil Walnut Pâté

Source: Terry Walter | Clean Food | Fall | page 151

We’ve been nibbling on this one for the past few days.

A simple pâté that resembles liver pâté both in taste and consistency. It’s very simple to make and a great snack to have around.

Ingredients:

1 cup brown or green lentils
1 thumb-size piece kombu
2 cups water
1 tablespoon extra virgin olive oil
2 onions, chopped
1 cup walnut pieces
Ume plum vinegar
Water and/or extra vinegar

Directions:

Preheat oven to 300 F

Rince lentils and place in pot with kombu and water. Cover and bring to a boil over high heat. Reduce heat to simmer and cook until the water is absorbed. [She says 35-40 minutes, my lentils cooked in more like 20 mins]. Remove from heat, discard kombu and set lentils aside.

While lentils are cooking, crush or chop walnuts and roast on a parchment-lined cookie sheet for 12 minutes or until golden brown. [keep an eye on it so it doesn't burn]

In medium skillet over medium heat, sauté onion in olive oil until translucent (about 5 minutes). [I cooked a bit longer]

Place cooked lentils in a food processor with roasted walnuts, sauteed onions and a few dashes of vinegar. Add water and/or oil a tablespoon at a time and process until smooth. Season to taste with vinegar and serve at room temperature or cold. [We first ate it warm and it was good but its pâté taste really comes out when it's cold, worth making a day ahead].