Lentil-Walnut Pate

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.”



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



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



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