- 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.