Lentil and Walnut Pâté

Lentil and Walnut Pâté

French bread slices go great with this flavorful spread. Alternatively, stuff it into a whole-wheat pita along with paper-thin slices of red onion and crisp romaine lettuce.


  • 70 g lentils rinsed
  • 50 g walnuts
  • 1 Tbs. olive oil
  • 1 small clove garlic peeled
  • 1 small onion
  • 1 Tab. vegetable or mushroom bouillon
  • ¼ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ¼ tsp. sweet paprika


  1. In small saucepan, combine lentils and 100ml water, the bouillon and bring to a boil. Reduce heat to low, cover and simmer until tender and water is absorbed, 35 to 40 minutes.
  2. Drain well. Transfer to small bowl.
  3. Toast the walnuts in a low oven for 10-15 mins. When still hot add them into a food processor and process until they are coarse.
  4. In a frying pan, fry the onions and garlic until translucent.
  5. Add the warm onions to the walnuts in the processor and also the cooked lentils. Pulse until a grainy paste.
  6. Use a spatula to scrape out into a bowl.
  7. Chill before serving.