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Lentil Pecan Pate

A delicious holiday appetizer.
Prep Time35 minutes

Ingredients

  • 1 cup red lentils rinsed and drained
  • 1 1/2 cups water
  • 1 bay leaf
  • 1 TBSP olive oil
  • 3/4 cup chopped shallots or onions
  • 2 cloves garlic
  • 1 TBSP fresh thyme chopped or 1 tsp dried thyme
  • 3 sage leaves chopped or 1 tsp dried sage
  • 1 TBSP fresh parsley chopped (optional)
  • 3/4 cup pecans toasted*
  • 3 TBSP white miso
  • 3 TBSP sherry vinegar
  • 1 TBSP tamari or soy sauce if you use soy sauce, the pate will not be gluten free
  • salt and pepper to taste I like a generous amount of freshly cracked black pepper

Instructions

  • Combine lentils, water and bay leaf in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until lentils are very soft (about 15-20 minutes).
  • Heat olive oil over medium heat and add shallots / onions. Saute for a few minutes until they begin to soften and brown. Reduce heat to low and add garlic, herbs, and season with salt and pepper. Cook for another 3-5 minutes until garlic is softened.
  • Combine, lentils, onion mixture, and the remaining ingredients the bowl of a food processor and puree until uniformly combined and the texture is similar to hummus.
  • Season with salt and pepper to taste and serve with an assortment of crackers, breads, vegetable chips and pickles.

Notes

* To toast the pecans, just heat them in a dry pan, tossing or stirring them often until they are fragrant and lightly browned.
Adapted from Cafe Flora