Walnut & Lentil Pâté
This Walnut & Lentil Pâté is a rich, savory, and satisfying plant-based spread perfect for entertaining or a healthy snack. Its creamy texture and deep umami flavors make it an instant crowd-pleaser.
For 6 servings
Ensure walnuts are toasted: If not pre-toasted, spread walnuts on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes until fragrant. Let cool completely.
Prepare lentils: Drain and thoroughly rinse the canned lentils under cold water. This helps remove excess sodium and improves texture.
Combine ingredients: In the bowl of a food processor, combine the toasted walnuts, drained and rinsed lentils, chopped garlic, extra virgin olive oil, fresh lemon juice, nutritional yeast, dried thyme, smoked paprika, salt, and black pepper.
Process until smooth: Pulse the mixture initially, then process continuously, scraping down the sides of the bowl as needed. The mixture will be thick and crumbly at first.
Adjust consistency: Gradually add 2-4 tablespoons of water or vegetable broth, one tablespoon at a time, while continuing to process until the pâté reaches your desired smooth and creamy consistency. Avoid over-processing, as it can make the pâté too pasty.
Taste and season: Taste the pâté and adjust seasonings as necessary. You may want to add more salt, pepper, lemon juice, or nutritional yeast to suit your preference.
Chill for best flavor: Transfer the pâté to an airtight container and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld and the pâté to firm up slightly.
Serve: Serve chilled or at room temperature with crackers, toasted baguette slices, cucumber rounds, carrot sticks, or as a spread in sandwiches and wraps. Garnish with a drizzle of olive oil and fresh herbs if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra depth, lightly sauté the chopped garlic in a teaspoon of olive oil before adding it to the food processor. This mellows the garlic's raw bite.
- 2Achieving the right texture is key. If your pâté is too thick, add a bit more liquid; if it's too thin, you can try adding a few more walnuts or chilling it longer.
- 3Always toast your walnuts! This step is crucial for bringing out their nutty flavor and contributing to the pâté's rich aroma and taste.
- 4Make ahead for convenience. This pâté tastes even better the next day as the flavors have more time to develop and meld.
Adapt it for your goals.
Herb & Spice Swap
Experiment with different herbs like fresh rosemary, sage, or parsley. For a spicier kick, add a pinch of cayenne pepper or red pepper flakes. Cumin or coriander can also add an interesting twist.
Roasted Vegetable BoostRoasted Vegetable Boost
Incorporate 1/4 cup of roasted red peppers or sun-dried tomatoes (oil-packed, drained) into the food processor for added sweetness and complexity. Roasted mushrooms can also add an earthy, umami note.
Smoky & SavorySmoky & Savory
Add 1/2 teaspoon of liquid smoke for an intense smoky flavor, or a tablespoon of white miso paste for an extra layer of umami and a slightly fermented tang.
Why this is on our healthy list.
High in Plant-Based Protein
Lentils and walnuts are excellent sources of plant protein, essential for muscle repair, growth, and overall bodily functions, making this pâté a satisfying and nutritious option.
Rich in Healthy Fats
Walnuts provide omega-3 fatty acids, known for their anti-inflammatory properties and benefits for heart and brain health. Olive oil adds monounsaturated fats, further contributing to cardiovascular wellness.
Excellent Source of Fiber
Both lentils and walnuts are packed with dietary fiber, which supports digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Frequently asked questions
When stored in an airtight container, this pâté will last for up to 5-7 days in the refrigerator. Its flavors often deepen and improve over time.
