Walnut Lentil Pate Recipes

LENTIL WALNUT PATE

Lentil Walnut Pate image

Make and share this Lentil Walnut Pate recipe from Food.com.

Provided by The Hungry Vegan

Categories Lentil

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups french green lentils, cooked
1 cup chopped walnuts
1/2 teaspoon sesame oil
2 tablespoons tamari
1 tablespoon lime juice
2 garlic cloves
1/8 teaspoon liquid smoke
1 teaspoon sesame seeds
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
1/8 teaspoon cayenne pepper
vegetable broth, as needed for texture
smoked paprika, and coarse sea salt to finish

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.

Nutrition Facts : Calories 366.1, Fat 14.1, SaturatedFat 1.4, Sodium 339.7, Carbohydrate 42.3, Fiber 21.1, Sugar 2, Protein 20.3

LENTIL PATE

Lentil Pate image

This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 14

Ingredients

1 cup French green lentils
2 cups homemade or low-sodium store-bought vegetable stock
1/2 onion, cut into 3 wedges
4 sprigs fresh thyme, plus more for garnish
1 bay leaf
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
8 ounces shallots (about 1 1/2 cups), thinly sliced
8 ounces cremini mushrooms, thinly sliced (about 3 1/2 cups)
1/3 cup dry sherry
1/2 cup hazelnuts, toasted and coarsely chopped
2 hard-boiled eggs, whites finely chopped, yolks reserved for another use
50 low-fat whole-wheat crackers

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.

Nutrition Facts : Calories 256 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 364 g

WALNUT-LENTIL PATE

Walnut-Lentil Pate image

I was inspired to make this after both seeing a recipe on Mirj's blog, and trying a walnut-lentil pate at Angelica Kitchen. This is a completely vegan version. Regular paprika works too, but the smoked paprika really makes this zing! The long time the onions take is worth it.

Provided by the80srule

Categories < 4 Hours

Time 1h15m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 large onions, chopped
2 -3 tablespoons olive oil
1 cup brown lentils (dry)
3/4 cup shelled walnuts
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika

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.

Nutrition Facts : Calories 433.7, Fat 21.8, SaturatedFat 2.4, Sodium 155, Carbohydrate 46.1, Fiber 18.8, Sugar 7.9, Protein 17.4

WALNUT AND LENTIL PATE

Walnut and Lentil Pate image

I found this recipe on the safe.org.nz site and found it too dry - the addition of low fat cream cheese made it just what I wanted - I take it to work to spread on toasted bagels for lunch. I use two 400g tins of lentils, rinsed and drained. I guess it could be made vegan by swapping the cheese for tofu.

Provided by Moyni

Categories Spreads

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

100 g walnut pieces
200 g low-fat cream cheese
600 g cooked lentils
2 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon soy sauce
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 249.1, Fat 15.8, SaturatedFat 4.7, Cholesterol 19, Sodium 143.6, Carbohydrate 18.1, Fiber 6.8, Sugar 1.8, Protein 11.2

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