Walnut Lentil Pate ~ Vegan

This Pâté was one of the signature dish's at Angelica's Kitchen in NY .  Serve on lettuce leaves or slices of toasted bread, accompanied by seasonal vegetables. Raw or roasted.

Season: All

Prep time:15 minutes

Cook time, inactive; 40 minutes

Makes: 3 cups

2/3 cup dried green lentils, rinsed

1. Large bay leaf

2 cups walnuts, toasted

1 tablespoon extra virgin olive oil

3 cups diced onions

1 tablespoon minced garlic

1 tablespoon mirin

1 tablespoon plus one teaspoon of umeboshi paste, optional

1½ tablespoons barley miso

1 tablespoon dried basil 

Rinse the lentils in a strainer under cold running water.

Place the lentils in a 2-quart saucepan with a bay leaf and enough water to cover by 2 inches.

Bring to a boil. Lower heat, cover, and simmer until the lentils are tender, about 30 to 40 minutes. Drain the lentils. Set aside.

Meanwhile, roast the walnuts on a cookie sheet at 350 degrees, or use a shallow dry pan on the stove top until they turn a shade darker, about 4 minutes.

Sauté the onions and garlic in olive oil in an 8-inch skillet over medium heat, stirring frequently, until lightly browned, about 10-15 minutes.

Combine the walnuts, lentils, onion mixture, and the remaining ingredients in a food processor fitted with a steel blade and puree until smooth.