Recipe for Lentil Walnut Pate

Serve on lettuce leaves or toasted bread with roasted vegetables.

Makes 3 cups

Ingredients:

2/3 cup dried green lentils, rinsed

1 large bay leaf

2 cups walnuts, toasted

1 tbsp olive oil

3 cups diced onions

1 tbsp minced garlic

1 tbsp mirin

1 tbsp + 1 tsp umeboshi paste (optional)

1 1/2 tbsp barley miso

1 tbsp dried basil

Method:

1. Simmer lentils with bay leaf in water (2” above lentils) until tender, 30–40 min. Drain and set aside.

2. Toast walnuts at 350°F for 4 min or in a dry pan

until slightly darkened.

3. Sauté onions and garlic in olive oil over medium

heat until golden, 10–15 min.

4. In a food processor, blend lentils, walnuts, onion mixture, and remaining ingredients until smooth

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com