This is an easy spread to put together and it’s both vegan
and vegetarian. Usually brown lentils are used but when I made this the other
day I only had yellow and orange ones – both Indian pantry staples – so that is
what I used. If you don’t have any shallot then use a small onion and a garlic
clove. Use whatever mushrooms you have on hand or a combination. The tastes
will change slightly with different ingredients but the basic pate or spread
will be much the same. I like to serve it on pumpernickel bread or crackers
with some pickled red onion on top.
LENTIL, WALNUT & MUSHROOM PATE
(makes about 1 cup)
1 medium shallot,
minced
6 tablespoons olive
oil, plus more to coat
5-6 mushrooms,
rinsed – caps and stems, cremini or other, chopped
½ cup lentils, yellow,
orange or brown
½ cup walnuts,
toasted
pinch dried thyme
1/2 teaspoon Dijon
mustard
seasalt
freshly ground black
pepper
1- Warm 2 tablespoons
of olive oil in a medium-sized
frying pan and add the shallot to
sauté until well cooked.
2- Add the mushrooms to the shallot, adding more oil, if necessary, add the thyme. Stir occasionally. Sauté until
soft and cooked through. Add a sprinkle of salt
and pepper.
3- Meanwhile, rinse
the lentils in a strainer. Boil
about 1-1/2 cups of water and a pinch of salt
in a saucepan and add the lentils to cook though about 15-18 minutes. Taste to
test doneness. When soft, drain and add to a food processor.
4- Toast the walnuts in a frying pan, tossing
frequently. Remove and set aside. Let them cool. Optionally, if you want to
remove some of the skins (they can be bitter) rub them between your hands.
5- Add the rest of
the ingredients to the lentils in
the food processor: the walnuts,
mushrooms and shallot. Process, scraping down the sides, add salt and pepper (to your taste), the Dijon. Drizzle in the olive oil to moisten. When everything
is smoothly combined, remove to a jar. Drizzle olive oil on top then seal the jar. Keep refrigerated. Bring to
room temperature to serve.
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