Chestnut Lentil Pâté (From Veganomicon)

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READY IN: 1hr 45mins
SERVES: 16
YIELD: 2 Cups
UNITS: US

INGREDIENTS

Nutrition
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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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