Recipe: Lentil Pate

While I have always been repulsed by the mere idea of a real pate, I admit to being really intrigued by the idea of having a bohemian meal of fruit, pate, and bread. I purchased myself some white truffle olive oil a little while ago and decided to finally try out a vegan pate. Lentils tend to be a universal favorite and the most often used for vegan pate. The walnuts and white truffle oil make this extremely rich and kind of European feeling.

Sorry about the lack of actual measurements. I plan on making it again and keeping track of measurements.

Lentil Pate

Ingredients:

• lentils


• walnuts


• olive oil


• white truffle oil (or white truffle olive oil)


• vegetable broth


• water or left over lentil cooking broth


• salt & pepper to taste

Cook lentils in vegetable broth then let cool.

While cooling lentils, chop walnuts in a food processor (or blender) until they become a fairly fine powder; a few small chunks are fine but you want it mostly powder. Set aside walnuts.

In food processor (or blender), blend lentils until smooth. Add either water or the broth you cooked the lentils in to help blend if necessary.

Add in walnuts, olive oil, white truffle oil (or white truffle olive oil), salt, and pepper. Blend until mixed. Add water or broth until you have a fairly spreadable mixture.

Feel free to eat as is or bake for about 25 minutes at 350 degrees; just add extra water/broth and make it a little thinner than you want so it does not end up being dry.