Lentil and Walnut Pâté

Lentil and Walnut Pâté

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  • Each serving
  • 180cal
  • 14g fat (1.5g sat)
  • 0mg chol
  • 810mg sodium
  • 10g carb
  • 3g fiber
  • 2g sugars
  • 6g protein


  • 3 tablespoons neutral-flavored oil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons tamari
  • 1/2 pound button or crimini mushrooms, quartered
  • 3 cloves garlic, peeled
  • 1 small yellow onion, roughly chopped
  • 2 cups water
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup brown lentils, rinsed and picked over
  • 1 cup toasted walnut pieces
  • Fresh herbs, for garnish
  • Bread, crackers or vegetables, for serving (optional)


Preheat oven to 425° F.

Whisk oil, vinegar and tamari in a large bowl. Toss with mushrooms, garlic and onions to combine. Spread mixture on a baking sheet and cook for 10 to 15 minutes, or until mushrooms are soft and garlic and onions are dark brown.

Bring water, bay leaf, salt, pepper and lentils to a boil. Cook lentils, covered, until very soft, about 35 minutes. Strain any extra liquid, if necessary.

In a food processor, purée roasted vegetables together. Add lentils and walnuts and puree until fairly smooth. Scrape the bowl down occasionally, as needed. Transfer purée to a square loaf pan lined with plastic wrap or fine cheesecloth. Wrap well and refrigerate for at least 8 hours. For a very dense texture, place a similar-sized loaf pan on top of the pâté and weight it down.

To serve, unmold onto a plate or serving platter and garnish with fresh herbs. Serve with bread, crackers or vegetables.

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