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    You are in: Home / Recipes / Walnut-Lentil Pate Recipe
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    Walnut-Lentil Pate

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    5 mins

    1 hr 10 mins

    the80srule's Note:

    I was inspired to make this after both seeing a recipe on Mirj's blog, and trying a walnut-lentil pate at Angelica Kitchen. This is a completely vegan version. Regular paprika works too, but the smoked paprika really makes this zing! The long time the onions take is worth it.

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Chop up the onions in a food processor. I like mine super-fine for this.
    2. 2
      Heat the oil in a large pan, and let the onions cook for a VERY long time, about an hour, until they're very brown.
    3. 3
      While the onions are cooking, cook the lentils. Lightly salt about a quart of water and soak the lentils for about 20-25 minutes until soft but not too soft.
    4. 4
      Grind the walnuts in a food processor until finely ground, but not hard enough to make the oils separate.
    5. 5
      Add the onions, and all the olive oil they sauteed inches Pulse a few times.
    6. 6
      Add the lentils and sea salt, pepper, and paprika and pulse until desired consistency is reached.
    7. 7
      Serve with rice crackers, celery, and carrot sticks or other goodies good for dipping.

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    Nutritional Facts for Walnut-Lentil Pate

    Serving Size: 1 (151 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 433.7
    Calories from Fat 195
    Total Fat 21.7 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 155.0 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 18.8 g
    Sugars 7.9 g
    Protein 17.4 g

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