Walnut & Lentil Pâté

1. 1
   boil · ~25 min

   Cook the lentils.

   1.Combine rinsed lentils and water in a saucepan over high heat.

   2.Bring to a boil, then reduce heat to low and simmer until lentils are very tender (20-25 min).

   3.Drain any excess water and let cool slightly.
2. 2
   roast · ~4 min

   Toast the walnuts.

   1.Place walnuts in a dry skillet over medium heat.

   2.Toast, stirring frequently, until fragrant and lightly browned (3-4 min).

   3.Remove from heat immediately to prevent burning.

   TIPWatch closely — nuts go from toasted to burnt in seconds.
3. 3
   saute · ~6 min

   Sauté the aromatics.

   1.Heat 1 tablespoon of olive oil in the same skillet over medium heat.

   2.Add chopped onion and cook until softened and translucent (4-5 min).

   3.Add minced garlic and sauté until fragrant (1 min).
4. 4
   mix · ~2 min

   Blend the pâté.

   1.Add cooked lentils, toasted walnuts, sautéed onion-garlic mixture, remaining 1 tablespoon olive oil, lemon juice, thyme, salt, and pepper to a food processor.

   2.Pulse until smooth and spreadable, scraping down sides as needed.

   3.Taste and adjust salt and pepper.

   TIPFor a chunkier, rustic pâté, pulse briefly. For a silky texture, blend longer.
5. 5
   rest · ~60 min

   Chill before serving.

   Transfer pâté to a serving bowl, cover, and refrigerate for at least 1 hour. This firms it up and allows the flavors to meld.

6. 6
   garnish

   Serve with a drizzle of olive oil.

   Just before serving, drizzle the top with a little extra olive oil and an extra crack of black pepper.

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