Lentil Walnut Pâté Food

WALNUT LENTIL PATE

Steps:

• Place the lentils in a medium sized sauce pan. Fill the pan with enough water to submerge the lentils by a few inches. Bring the water to a boil and reduce to a simmer. Simmer for 20-25, or until the lentils are tender but not watery or mushy (I always do a first check at the 18-minute mark). Drain the lentils and set them aside.
• While the lentils cook, heat a medium sized sauté pan over low heat. Add the walnuts. Toast the walnuts for about 5 minutes, stirring constantly, or until they're lightly browned and smell nutty. Remove the walnuts from heat and set aside.
• Return the pan to the stovetop and increase the heat to medium. Add the olive oil and shallots. Cook the shallots for 2 minutes, stirring constantly, and then add the garlic. Cook the garlic and shallots for another 3 minutes, or until everything is soft and fragrant. Add the lentils and combine ingredients well. Remove the pan from heat.
• When the lentils are cooked and drained, add the toasted walnuts to your food processor, along with the salt. Process until the walnuts form a fine meal. Add the lentil mixture and all other ingredients, along with 1/3-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process the pate till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudités.

LENTIL WALNUT PATE

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.

WALNUT-LENTIL PATE

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.

LENTIL WALNUT PâTé

Steps:

• In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil, then reduce to a simmer and cook, partially covered and stirring occasionally, until the lentils are very tender (but not falling apart), 20 - 30 minutes. Drain, discard the bay leaf, and cool completely (you can speed this up by spreading the lentils out on a plate and sticking them in the fridge).
• Meanwhile, heat 2 tablespoons of the olive oil in a heavy skillet over medium heat. Add the onion and garlic and saute, stirring frequently and reducing the heat if necessary, until the onions are golden, about 15 minutes. Stir in the mirin and remove from the heat. Cool completely (to speed up the process, see lentils, above).
• Place the toasted and cooled walnuts in the bowl of a food processor and puree until it looks like nut butter, scraping the sides of the bowl as needed. Add the cooled lentils and the onion mixture and puree smooth. Add in the herbs, miso, umeboshi, pepper, and remaining tablespoon of olive oil, and blend until smooth.
• Serve immediately, or store in the refrigerator for up to a week. Drizzle with olive oil and chopped fresh herbs, and serve with crackers or sliced baguette and cornichons or olives.

RED LENTIL PATE

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!

LENTIL PATE

Steps:

• Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
• Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
• Once the onion becomes translucent, add the spices and fry them for a little bit too.
• Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
• Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
• Take the lentils off the heat and strain them, transferring into a food mixer.
• Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
• Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
• Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.

WALNUT AND LENTIL PATE

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.

RAW WALNUT PATE

Steps:

• Soak walnuts in water for 6-8 hours.
• Drain them and add remaining ingredients to food processor. Process into paste. Stop occasionally to scrape down the sides with a rubber spatula. Salt to taste.
• Transfer to a serving dish and serve with crackers. I like Whole Foods 365 brand sesame crackers.
• If not eating right away, store in a sealed container in the refrigerator for up to 5 days (if it will last that long!).