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Red Lentils And Walnut Pate

This pate is a creamy, elegant dish that makes for the best starter course, a fine buffet dish and even a main course. I love to serve this in the summer when the weather is warm and you want to serve an elegant dinner al fresco.

2 cups dried red lentils, rinsed well 
1 piece wakame seaweed,  soaked and diced 
4 cups water 
soy sauce 
1 teaspoon extra virgin olive oil 
1 onion, diced 
3 cloves garlic, minced 
1 pinch dried basil 
1/2 cup walnut pieces, pan toasted 
1/4 cup fresh parsley, minced 
umeboshi vinegar 
balsamic vinegar 
16 each bread slices, cut into triangles to make points 

Place lentils, wakame, and water heavy pan over medium heat. Bring to boil and boil, uncovered, ten minutes. Reduce heat, cover and simmer 20-25 minutes, until lentils are very creamy. Season lightly with soy sauce and simmer five minutes. Meanwhile, heat oil in a skillet over medium heat. Sweat the onions, garlic and basil until softened. Set aside. 

Transfer the cooked lentils, vegetables, walnuts, parsley and a dash of soy sauce to a food processor. Puree until smooth and creamy. Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars. Mix well and serve surrounded with toast points.  

Makes about 4 servings


Frey Vineyards
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