Petite Black Lentil Pate with a Bite

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Petite Black Lentil Pate with a Bite

 

1/2 cup black lentils (may substitute green or brown)

1 and 1/2 cups vegetable stock or water

3 cloves garlic, minced or pressed

1 bay leaf

2 tablespoons extra virgin olive oil

1/2 onion, small dice

1 large portabello mushroom, diced

1/2 cup walnuts

10 fresh string beans, cleaned of strings, coarsely

chopped

2 teaspoons each, dried basil and oregano

1/4 teaspoon dried chile flakes (use more if you want)

salt and freshly ground pepper to taste

1 tablespoon fresh rosemary, minced

3 tablespoons fresh lemon juice

 

Bring stock, garlic and bay leaf to a boil. Add

lentils and reduce to a simmer. Cook covered for about

25 minutes or until softened. Discard bay leaf and set

aside. While lentils cook, sauté onion in 1 tablespoon

oil over medium heat until lightly browned and

softened, about 5 minutes. Add mushroom and walnuts

and cook until mushroom has softened and cooked down.

Add string beans, basil, oregano, chile, salt and

pepper. Continue to cook until spices are very

fragrant and string beans have softened slightly,

about another 2 minutes or so. Add fresh rosemary and

2 tablespoons lemon juice. Cook until liquid is

absorbed.

In a food processor, blend onion-mushroom mixture

until very well mixed. Scrape down sides to make sure

all ingredients have been well incorporated. Add

lentils and mix again until very smooth. Add 1 more

tablespoon lemon juice and 1 tablespoon olive oil. Mix

well. Adjust seasoning if necessary. Let flavors marry

at least an hour before serving. Enjoy this with

crakers, crusty bread pieces or spread on celery

sticks.

 

 

 

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