Red Lentil-Walnut Pate
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1/2 gallon
- Serves:
- 10-12
ingredients
- 2 cups dried red lentils, sorted and rinsed well
- 1 piece wakame seaweed, soaked and diced
- 4 cups water, spring water is best
- shoyu, to taste
- 1 teaspoon olive oil
- 3 shallots, diced
- 2 -3 garlic cloves, minced
- 1⁄2 teaspoon dried basil
- 1 1⁄2 cups walnut pieces, lightly pan roasted
- 1⁄4 cup fresh parsley, minced
- umeboshi vinegar, to taste
- balsamic vinegar, to taste
directions
- Place lentils, wakame, and water in a heavy pot over medium heat. Bring to a boil. Boil, uncovered, 10 minutes. Reduce heat, cover and simmer 20 minutes, or until lentils are creamy. Season lightly with shoyu and simmer an additional 5 minutes.
- Meanwhile heat oil in a skillet over medium heat. Add onion, garlic, basil, and cook, stirring constantly 3 to 4 minutes or until softened. Set aside.
- Transfer cooked lentils, walnuts, parsley and a dash of shoyu to a food processor. Puree until smooth and creamy. Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars. Mix well and let stand in the frig for one day to marry the flavors. Serve on sliced baguettes, crackers, or pumpernickel.
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RECIPE SUBMITTED BY
I live in Fairbanks, Alaska at the present, but will soon be traveling over the next year. I'm off to California first, then to the Dakotas, Arizona, Texas and finally back to California to settle down again. I'm a fifth generation Californian and sixteen generations West of the Mississippi. Some of my forefathers settled New Mexico under a commission from the King of Spain. Ranching and Rancho Cooking is a family heritage.
I'm recently retired from the Operating Engineers and plan to spend my retirement catering for ranch events and branding calves. My trip to the Dakotas is to obtain a chuck wagon. Along the line I'll pick up a nice matched pair of work mules. It will be from this portable kitchen that I'll prepare and present the finest cowboy cooking anyone ever eats.