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
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.
Drain well. Transfer to small bowl.
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.
In a frying pan, fry the onions and garlic until translucent.
Add the warm onions to the walnuts in the processor and also the cooked lentils. Pulse until a grainy paste.
Use a spatula to scrape out into a bowl.
Chill before serving.