Red Lentil and Walnut Pâté

This vegetarian red lentil and walnut pâté rivals any classic chicken or meat liver spread in flavor and richness. Packed with plant-based protein, lentils are often praised by nutritionists as a worthy meat alternative. While I won't break down its molecular composition, I can promise you that the taste is extraordinary. Loaded with wholesome ingredients, this lentil spread will satisfy even the most discerning healthy eaters, and it is ideal for vegan, vegetarian, and fasting diets. Lentils are one of humanity's oldest cultivated crops, and when paired with walnuts, they develop a noble, slightly earthy aroma reminiscent of Middle Eastern cuisine. The delicate, creamy texture of red lentils combined with savory sautéed onions and a gentle kick of chili makes this dish indispensable for cozy breakfasts or quick midday snacks.

Appetizing and wholesome, this lentil and walnut pâté makes a fantastic base for a hearty breakfast.

Preparation: 15 minutes

Cooking: 45 minutes

Quantity: 4 Servings

Per serving

Calories: 338 kcal

Proteins: 11.3 g

Fats: 23.3 g

Carbohydrates: 23.8 g

Ingredients

• 120 g (4.2 oz) red lentils
• 100 g (3.5 oz) yellow onion
• 100 g (3.5 oz) walnuts
• 1/2 chili pepper
• 2 tbsp olive oil
• 2 tbsp finely chopped fresh parsley
• 1 garlic clove
• Salt, black pepper, and sweet paprika, to taste

Instructions

Pour the red lentils into a saucepan and add 250 ml (1 cup) of cold water. Red lentils don’t require presoaking; they cook very quickly, much like rice or kasha (traditional roasted buckwheat porridge).

Red lentils don't need presoaking; they cook quickly, much like buckwheat porridge.

Bring the lentils to a boil and season with salt to taste. Cover the saucepan with a lid and simmer over low heat for 20-25 minutes until the lentils break down completely into a thick, puree-like consistency.

The cooked lentils should break down completely and become soft, resembling a thick puree.

Meanwhile, prepare the aromatics. Finely dice the onion, press the garlic clove, and remove the seeds and membranes from the chili pepper before mincing it. Heat the olive oil in a skillet and add the diced onion, garlic, and chili. If you prefer mild food, simply omit the chili.

Sauté the onion, garlic, and chili in olive oil. Omit the chili if you prefer mild flavors.

Season the onion mixture with salt, black pepper, and paprika. Sauté over medium heat until the onion is soft and translucent. Stir in the finely chopped parsley and cook together for another couple of minutes.

Add spices and fresh parsley to the onion, sautéing for another couple of minutes to release their aromas.

Pulse the walnuts in a food processor or crush them with a rolling pin. Stir the ground nuts into the cooled lentils.

Walnuts give the lentil pâté a deep, earthy flavor and wonderful texture.

Let the sautéed onion mixture cool slightly, then transfer it to the saucepan with the lentils and walnuts.

Add the sautéed onion and herbs to the lentil and walnut mixture.

Blend the mixture with an immersion blender until smooth, delicate, and creamy. If the pâté feels too thick, thin it out with a splash of vegetable broth or a tablespoon of olive oil.

Blend the mixture thoroughly with an immersion blender until smooth and creamy.

Taste the finished pâté and adjust the salt if needed.

Taste the pâté at this stage and add more salt if needed.

Transfer the red lentil and walnut pâté into a clean, dry jar and store it in the refrigerator. It will keep well for 2-3 days.

Transfer the finished pâté into a clean jar. It keeps well in the refrigerator for 2-3 days.

Use this spread to build a delicious vegan sandwich: toast a slice of bread, slather it generously with the pâté, and top with thin slices of avocado drizzled with lemon juice. Garnish with chopped scallions or fresh dill and serve immediately for a quick, nutritious everyday breakfast!