Red Lentil-Walnut Pate
From Christina Pirello’s fantastic macrobiotic-style cookbook, “Cooking The Whole Food Way”
“This dip is rich and delicious, and will disappear fast at a party.”
“Pan-toasting the nuts instead of oven-roasting them gives a better flavour for this dish.”
Ingredients
Lentil Walnut Pate @ Real Food Daily, Los Angeles
Photo by IronChefVegan
- 2 cups red lentils, sorted and rinsed well
- 1 (2 inch) piece wakame, soaked and diced (I just crumble it and throw it in)
- 4 cups spring or filtered water
- Soy sauce (optional)
- 1 teaspoon extra-virgin olive oil
- 1 onion, diced
- 2-3 cloves garlic, minced
- Generous pinch dried basil
- 1 1/2 cups walnut pieces, lightly pan-toasted
- 1/4 cup minced fresh parsley
- Umeboshi vinegar
- Balsamic vinegar
Instructions
Place lentils, wakame, and water in a heavy pot over medium heat. Bring to a boil and boil, uncovered, 10 minutes. Reduce heat, cover and simmer 20 minutes, until lentils are very creamy. Season lightly with soy sauce (or sea salt) and simmer 5 minutes.
Meanwhile, heat oil in a skillet over medium heat. Add onion, garlic, and basil and cook, stirring, 3-4 minutes or until softened. Set aside.
Transfer cooked beans, vegetables, walnuts, parsley and a dash of soy sauce (or salt) to a food processor (or add everything to the lentil pot & use a handblender). Puree until smooth and creamy. Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars. Mix well and serve surrounded with crackers or toast points. Delicious on slices of daikon radish.
Makes 6 to 8 servings
