Lentil Walnut Pate
Ingredients
Amount Measure Ingredient — Preparation Method
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1 c lentils — dry brown (sometimes called “blonde” lentils)
1/2 c onion — diced
2 clove garlic — minced
2 c water
1/2 pc kombu — rinsed and cut into small pieces
1 1/2 c rye bread — fresh or stale, broken into pieces
1/2 c walnuts
1/4 c tahini
1/4 c roasted almond butter
1/2 c parsley — finely minced
1/2 c black olives — pitted and cut or tornin half
1/2 tsp tamari soy sauce
1/2 tsp sea salt
freshly ground black pepper — to taste
1/2 tsp dijon mustard
1 tbsp red wine — optional
pinch nutmeg
1 tbsp lemon juice
Instructions
ombine the lentils, onion, garic, water, and kombu in a 2-qt pressure cooker. Cover. Bring to pressure and reduce heat. Cook for 30 minutes on lowest flame possible that will maintain pressure. Remove from heat and allow pressure to drop.
In the meantime, blend (or use food processor) bread and walnuts together until they reach the consistency of bread crumbs. Set aside.
When the lentils are done and still hot, stir in the tahini and almond butter 9this can be done right in the pressure cooker pot). For creamier consistency, process in food processor. Stir in the parsley, olives, tamari, sea salt, pepper, mustard, wine, nutmeg, and lemon juice. Then stir in bread/walnut mixture. Add water as necessary to maintain pate-like consistency. Serve warm or cold with fresh or toasted bread, crackers, or vegetables.
Notes:
Source:
“Wellspring Grocery”
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Per Serving (excluding unknown items): 2890 Calories; 125g Fat (38.0% calories from fat); 129g Protein; 330g Carbohydrate; 105g Dietary Fiber; 0mg Cholesterol; 4204mg Sodium. Exchanges: 20 1/2 Grain(Starch); 9 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates.
NOTES : This spread makes terrific party food. If you are going to mold the pate, definitely make in a food processor.
