Lentil Walnut Pate Recipes

Steps:

• Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
• Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
• Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
• To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

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.

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.

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.