Nut Lentil Pate
This dish is loaded with goodness! Packed with lentils and nuts — 6 g of protein per serving, 191 calories plus iron, B6, magnesium, fiber, folate! It’s super easy to make.
How do I eat it?
Eat it like you would hummus:
- With crackers
- Inside a wrap
- On a sandwich with tomatoes and cucumbers
- Drizzle with tofu sour cream
- Dip into it with slices veggies
- Or with Mary’s, have you tried these yet? omg.
A note about the nuts
I had planned on using walnuts, but when I went to grab them from the counter, there weren’t any! What I did have was cashews, almonds and some pecans, so I figured it couldn’t hurt to try. And I’m glad I did! Because this dip turned out great. Also, I did toast these nuts on a baking sheet for about 10 minutes at 425 degrees, but I definitely think you could simply skip this step if you’re in a rush for time. The toasting gives this dip a decadent rich flavor, but the texture would not suffer much by using un-toasted nuts.
A note about the lentils
I used a mixture of red and black. Red and green lentils soften a lot quicker than black. However, I already had black lentils pre-made and they worked just fine. So, in my experience, any lentil will work – black, red, yellow or green!
A note about the garlic
Again, in the interest of saving time, which I am VERY much in favor of, you could easily skip sautéing the garlic and simply add it in with the lentils and everything else. I think the sautéed garlic adds a great flavor, but so does raw garlic!
A note about the sugar
I used coconut sugar because it is what I have on hand. But any other type of solid sugar could be used. If you choose to use a liquid sugar, like maple syrup or agave, I would increase the quantity to 1 full tsp.
Nut Lentil Pate
- 1 1/2 cup cooked lentils
- 1 cup nuts (toasting is optional)
- 2 Tbsp olive oil
- 1 1/2 Tbsp garlic
- 1 Tbsp rice vinegar
- 1/2 Tbsp coconut sugar (or your choice of sugar)
- 2 Tbsp lemon juice (or juice of 1/2 lemon)
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp parsley
- 1/4 tsp thyme
In a sauce pan, bring 2 1/2 cups of water to a boil in preparation for cooking the lentils.
Once boiling, pour in 1 cup of any kind of lentil. Reduce heat to low and cover. Let cook for approximately 20 minutes. Set a timer and simply remove from heat when timer goes off. Drain excess water. Set aside.
Pre-heat the oven to 425 degrees. This step could be optional if you choose to use un-toasted nuts.
Place the nuts on a baking dish and bake at 425 degrees for approximately 10 minutes. Err on the side of less cooking time if you’re unsure how strong your oven is - we don’t want burnt nuts! This step could be optional if you choose to use un-toasted nuts.
In a sauce pan, add the olive oil and garlic and saute for approximately 2 minutes or until the garlic has browned. This step could be optional if you choose to use raw garlic.
Turn the stove top off. Pour in the rice vinegar and the 1/2 Tbsp of coconut sugar and stir until well mixed. Remove from heat.
Once the nuts are finished toasting, or if you are using un-toasted nuts, place them in a food processor and blend on high for approximately 30 seconds.
Pour in the garlic, olive oil, rice vinegar and sugar mixture.
Pour in the lentils.
Pour in the lemon juice, salt, pepper, parsley and thyme.
Mix on high for about 30 seconds, pause to scrape the sides of the food processor, then blend again for 30 more seconds. You my need to repeat this a few times to make sure excess food has been scraped off the side of the food processor.
All Nutrition Values are approximations and have not been evaluated by any organization.