Red Lentil & Walnut Paté
Years ago when I dabbled in macrobiotics, I came across Christina Pirello and she was an endless source of inspiration for me in the kitchen.
In fact, this recipe which I first posted to my old blog back in 2014 was inspired by and adapted by a recipe I found on her website. I can no longer find reference to that recipe on her web site, but I did find it here if you’re curious.
I changed it up based on the ingredients I had on hand and my taste preferences, and it has since been a favourite spread. My mom loved it so much she began making it weekly.
Over the years as I created more and more recipes and spreads and dips, I forgot all about it, until a few months ago when I was perusing old blog posts to repurpose here , so now it’s back on rotation and I’m so glad it is.
Red lentils are by far my favourite legume to work with. They are so versatile, they cook in no time and add a creamy consistency to soups, stews, curries and even this spread. They also make a mean vegan ragù that you absolutely must try.
Red lentils are an incredible source of plant based protein and iron, not to mention fiber, potassium, folate, zinc and manganese. Lentils are rich in antioxidants, have an anti-inflammatory effect on the body and help keep blood sugar levels stable for hours after you eat them.
This red lentil and walnut paté is so easy to make and comes together in under 20 minutes thanks to quick cooking split red lentils and a few common pantry ingredients. It's a tasty spread for a good sourdough bread, crackers or crunchy vegetables and is loaded with plant based protein, iron, fiber and a host of essential micronutrients to keep you well nourished.
Red Lentil & Walnut Paté
Author Nissrine Boufawaz @ HolisticNiss.com
Recipe inspired by Christina Pirello
- Time 20 minutes
- Difficulty Easy
- Servings 1.5 cups
- Diet vegan, gluten free
- Category Condiment, Spread
Ingredients:
- 1/2 C 80g) Split Red Lentils
- 1 C of Filtered Water
- 1/3 C (40g) Walnut Halves
- 1/2 Tbsp Extra Virgin Olive Oil
- 1 Shallot or 1/2 Small Onion, sliced
- 1 Clove of Garlic, pressed or 1/2 Tsp Garlic Powder
- 1 Tsp Umeboshi Plum Vinegar
- 1 Tsp Balsamic Vinegar
- 1 Tsp Tamari
- 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Oregano
- 1/4 Tsp Fine Sea Salt
- Dried Thyme, Extra Virgin Olive Oil and Crushed Walnuts for topping
Method
- Rinse lentils thoroughly until water is clear and no longer cloudy. Strain and let drip in a fine mesh colander.
- Add lentils to a pot with water and bring to a boil. Reduce heat to low, cover and simmer until lentils are soft, about 15 minutes.
- In the meantime, sautée shallot/onion in olive oil for 2-3 minutes until softened, then add garlic and sautée for anothe minute or 2 until fragrant.
- Add lentils, shallot/onion/garlic mixture, walnut halves, umeboshi and balsamic vinegars, tamari, thyme, oregano and salt to a food processor.
- Process ingredients on high speed until you have a smooth and spreadable consistency without any chunks.
- Transfer to a bowl or serving dish and drizzle with extra virgin olive oil, sprinkle with thyme and top with crushed walnuts.
- Serve with good quality sourdough bread, crackers or vegetables.
