Chestnut Lentil Pâté (From Veganomicon)
Ready In: 1 hr 45 mins
Serves: 16
Yields: 2 Cups
Ingredients
- 1 lb whole chestnuts
- 1⁄2 cup dry French lentils, sorted, rinsed and drained
- 2 garlic cloves, crushed
- 2 1⁄2 cups water (for the lentils)
- 1⁄4 cup grapeseed oil
- 3⁄4 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 1⁄4 teaspoon ground nutmeg
Directions
- Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts.
- Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.
- Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again.
- Place in a covered bowl and refrigerate for at least an hour.
- Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.
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