Lentilwalnutspread Recipes

LENTIL WALNUT PATE

Lentil Walnut Pate image

Make and share this Lentil Walnut Pate recipe from Food.com.

Provided by The Hungry Vegan

Categories Lentil

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups french green lentils, cooked
1 cup chopped walnuts
1/2 teaspoon sesame oil
2 tablespoons tamari
1 tablespoon lime juice
2 garlic cloves
1/8 teaspoon liquid smoke
1 teaspoon sesame seeds
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon fresh sage
1/8 teaspoon cayenne pepper
vegetable broth, as needed for texture
smoked paprika, and coarse sea salt to finish

Steps:

Combine all ingredients except vegetable broth, smoked paprika and sea salt in blender or food processor.
Pulse until smooth. Add vegetable broth as needed for texture.
Place in serving bowl. Sprinkle smoked paprika and coarse sea salt on top.

Nutrition Facts : Calories 366.1, Fat 14.1, SaturatedFat 1.4, Sodium 339.7, Carbohydrate 42.3, Fiber 21.1, Sugar 2, Protein 20.3

LENTIL-WALNUT SPREAD

Lentil-Walnut Spread image

Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories Spreads

Time 50m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

3/4 cup lentils, rinsed
1/4 cup walnut halves (you may toast if you wish)
1 tablespoon olive oil
1 small garlic clove, peeled
1/2 teaspoon salt
1 cup finely minced spinach (or watercress leaves)
3 tablespoons vegetable broth
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander

Steps:

Combine lentils and 1 1/2 cups water in a small saucepan, and bring to a boil over high heat. Reduce heat to low, cover and simmer until lentils are tender and water is absorbed, 35-40 minutes. Drain well. Transfer to small bowl.
In small food processor (or blender), process walnuts and oil to smooth paste. With a spatula, scrape mixture into bowl with lentils. Mash to paste with a fork.
On a cutting board, cut garlic in half. Sprinkle with 1/4 teaspoon salt. With flat side of knife, mash together. Add to lentil-walnut mixture along with spinach, broth, cumin, coriander and remaining 1/4 teaspoon salt. Mix well. Cover and refrigerate up to 4 days.

Nutrition Facts : Calories 198.8, Fat 13.4, SaturatedFat 1.5, Sodium 476.7, Carbohydrate 14.5, Fiber 5.8, Sugar 1.4, Protein 7.6

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