Lentil Pate
This lentil-based spread features an addictive balance of flavors--sweetness from the tarragon, unami from the miso paste and acid from the vinegar. Many vegetarian pates call for ground nuts to add richness and body, but I skipped straight to adding almond butter for easy blending. Let it sit overnight for a more developed flavor. I used it as a sandwich spread, but I could also see this as a very thick dip.
Ingredients
- ½ tablespoon olive oil
- ½ small onion diced
- 3 garlic cloves minced
- ¾ cup green lentils rinsed
- 1 bay leaf
- 2 cups water
- 1 teaspoon dried tarragon
- ¼ teaspoon dried thyme
- 1 tablespoon white miso paste
- 1 tablespoon almond butter
- ½ tablespoon champagne wine vinegar alternatively: white wine vinegar or apple cider vinegar
- dash of pepper
Instructions
- Heat ½ tablespoon of olive oil in a medium pot over medium heat. Sauté the onion and garlic for about 6 minutes, or until soft. Add the lentils, bay leaf, water and bring to a boil. Lower heat to medium and let cook for 20-25 minutes.
- Once lentils are soft (i.e. you can smush them with a spoon), remove pot from heat. Remove the bay leaf and add lentil mixture to a blender (let cool if necessary—I do not recommend blending very hot substances under any circumstances).
- Add all remaining ingredients and blend until smooth. Mixture should be very thick, but blendable. Add a tablespoon or two of water or olive oil if you’re having trouble blending it.