Pâté de Lentilles

Ingredients

• 1 cup green lentils
• 1 medium onion
• 2 medium carrots
• 2 stalks celery
• 3 cloves garlic
• 1 teaspoon thyme
• 2 tablespoons olive oil
• 1 cup walnuts
• 3 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley

Instructions

1. 1

   Rinse the green lentils under cold water and drain them.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté for about 5-7 minutes, until the vegetables are softened.

3. 3

   Add 3 minced garlic cloves and 1 teaspoon of dried thyme to the pot. Cook for an additional 2 minutes, stirring frequently to prevent burning.

4. 4

   Add the rinsed lentils and 3 cups of vegetable broth to the pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 25-30 minutes, or until the lentils are tender.

5. 5

   While the lentils are cooking, toast 1 cup of walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Remove from heat and set aside.

6. 6

   Once the lentils are cooked, remove the pot from heat and let it cool slightly. Stir in 1 teaspoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of lemon juice.

7. 7

   Transfer the lentil mixture to a food processor. Add the toasted walnuts and blend until smooth, scraping down the sides as needed. Adjust seasoning if necessary.

8. 8

   Transfer the pâté to a serving dish and refrigerate for at least 1 hour to firm up.

9. 9

   Before serving, garnish with 1 tablespoon of chopped fresh parsley. Serve with crusty bread or crackers.