Lentil and walnut pate gets its meaty texture from brown lentils and walnuts, with sautéed onion, garlic, a dash of olive oil, and a handful of seasonings adding depth of flavor. It’s very easy to make and perfect on a holiday table. Savory dips and spreads are one of my favorite snacks. But like a lot of us, I tend to fall into the trap of reaching for hummus again, and again, and again. That’s why I’m so glad to be sharing this vegan walnut lentil pate. It’s creamy, savory, and packed with so many flavours. This pate is so meaty, that I was actually shocked when I tried, it tasted exacly just as I remember my childhood favourite liver pate.
How to Make Lentil Walnut Pate
Making walnut lentil pate is similar to making hummus or another bean dip. A food processor does the heavy lifting, breaking down the cooked lentils and walnuts. And whipping them into a creamy, spreadable dip. A high-speed blender will also work for the recipe. Though I find that a food processor allows you to combine the ingredients without having to add a lot of liquid or get frantic with a tamp attachment. I cook lentils before making the dip, but you can certainly use a can of lentils instead, which is about 1 cup cooked.
Ingredients
I’ve used toasted walnuts in the recipe. Toasting the walnuts adds a little extra depth of flavor, but it’s definitely not necessary. As for the lentils, any type of lentil is really OK here. I usually use green or brown lentils, but I’ve used brown lentils for this recipe. The texture and flavor is the same!
I keep the seasonings relatively simple here: garlic for the brightiness, olive oil for the creaminess. Speaking of spices I only used cumin which is perfect for meaty recipes and adds a lot of flavour and just salt.
Check out more recipes:
Cauliflower Potato Lentil Salad
Lentil Walnut Pate
Equipment
- Food processor
Ingredients
- 1 can/cup cooked lentils
- ½ cup walnuts
- 2 onions
- 2 cloves garlic
- 3 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
Instructions
- Peel and chop the onion, saute for about 6 minutes in some olive oil until they become slighly caramelised and soft.
- Toast the walnuts on a dry pan until slightly browned.
- To a food processor add lentils, toasted walnuts, olive oil, sauteed onion, garlic and spices.
- Blend until smooth paste and rest in a fridge before serving for about 10 minutes. Enjoy!
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