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Lentil Walnut Pâté
(recipe, Terry Walters)
This dip reminds me of the chopped liver my mother used to make when I was a child, only better. While it works without the walnuts, they add richness and complexity that's well worth the extra fuss. Serve with pita chips, thin rye bread rounds, or crackers.
- 1 cup brown or green lentils
- 1 thumb-size piece of kombu
- 2 cups water
- 1 Tbsp. extra-virgin olive oil
- 2 onions, chopped
- 1 cup walnut pieces
- Ume plum vinegar
- Water and/or extra-virgin olive oil
- Preheat the oven to 300 degrees.
- Rinse the lentils and place them in the pot of a rice cooker with the kombu and water. Cover and bring to boil over high heat. Reduce the heat to a simmer and cook 35 to 40 minutes, until the water is absorbed. Remove from the heat, discard the kombu, and set the lentils aside.
- While the lentils are cooking, crush or chop the walnuts and roast them on a parchment-lined baking sheet for 12 minutes or until golden brown. In a medium skillet over medium heat, sauté the onion in olive oil until translucent (about 5 minutes).
- Place the cooked lentils in a food processor with the roasted walnuts, sautéed onions, and a few dashes of vinegar. Add water and/or olive oil a tablespoon at a time and process until smooth. Season to taste with vinegar and serve at room temperature or cold.