walnut lentil pate

Here is another wonderfully tasty and fairly easy to make spread for breads, chips, and vegetables.

1 cup green lentils, soaked overnight
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
5 cloves garlic, minced
1 red pepper, chopped
2 tbsp parsley
2 tbsp fresh dill
1 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
1 tsp smoked paprika
1 tsp freshly cracked black pepper
1/4 cup lemon juice
1 tbsp olive oil
2 tbsp extra virgin olive oil, very high quality
1 cup walnuts

soak lentils overnight, change the water and then cook them in 3 cups water for 10 minutes or till soft. Drain.

place 1 cup walnuts on a baking tray and bake at 300 for 10 minutes.

in frying pan, sautee onion in olive oil and salt for 2 minutes, then add the rest of the vegetables and dried herbs and continue cooking for 5 minutes.

In food processor, add the cooked veggies/herbs, walnuts and the lentils and puree till smooth, add the fresh herbs, extra virgin olive oli and lemon juice and puree more. Chill for an hour before serving