Walnut Lentil Pate Recipes

Steps:

• Combine all ingredients except vegetable broth, smoked paprika and sea salt in blender or food processor.
• Pulse until smooth. Add vegetable broth as needed for texture.
• Place in serving bowl. Sprinkle smoked paprika and coarse sea salt on top.

Steps:

• Toast the walnuts in a small frying pan for a couple of minutes.
• Put in food processor or blender and whizz briefly to chop.
• Add cheesse, lentils, garlic, oil, lemon juice and soy sauce.
• Blend until smooth as you want.
• Taste and season.
• Refrigerate.

Steps:

• Chop up the onions in a food processor. I like mine super-fine for this.
• Heat the oil in a large pan, and let the onions cook for a VERY long time, about an hour, until they're very brown.
• While the onions are cooking, cook the lentils. Lightly salt about a quart of water and soak the lentils for about 20-25 minutes until soft but not too soft.
• Grind the walnuts in a food processor until finely ground, but not hard enough to make the oils separate.
• Add the onions, and all the olive oil they sauteed inches Pulse a few times.
• Add the lentils and sea salt, pepper, and paprika and pulse until desired consistency is reached.
• Serve with rice crackers, celery, and carrot sticks or other goodies good for dipping.

Steps:

• Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
• Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
• Chop the onions and the garlic very finely.
• In a large skillet, heat the oil.
• Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
• Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
• Preheat the oven to 375°F.
• Chop the parsley finely.
• When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
• Season to taste with sea salt, vinegar, and pepper.
• Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
• Allow to cool to room temperature before slicing.
• Enjoy!

Steps:

• Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
• Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
• Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
• To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

Steps:

• Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
• Grind the cashews in the food processor until they resemble a coarse meal.
• Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
• Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.