Lentil Walnut Pate
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.
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!