This is a favorite comfort food from my youth. The secret to its deliciousness is plenty of onions, caramelized in lots of good olive oil. Caramelizing the onions takes a little extra time and patience, but it is mostly hands-off and absolutely makes the dish. Try substituting sauteed mushrooms for the cooked lentils for a delicious variation that’s also paleo and keto friendly.
PrintWith ImageWithout ImageWalnut Lentil PâtéYield: 4-6 servingsAuthor: Taffy ElrodThis is a favorite comfort food from my youth. The secret to its deliciousness is plenty of onions caramelized in lots of good olive oil. Caramelizing the onions takes a little extra time and patience, but it is mostly hands-off and absolutely makes the dish.Ingredients1 large yellow onion1/4 cup extra virgin olive oil1/4 teaspoon salt1 cup shelled walnuts2 cups cooked green lentils, drained1/4 cup liquid aminos1-2 tablespoons balsamic vinegarhandful of Italian parsley, washed and driedInstructionsPeel the onion and cut into slices about 1/4 inch thickPour the olive oil into a large, heavy bottom skillet set over low heat, add the onionsand sprinkle the salt over them.Cook the onions over very low heat, stirring occasionally, until they are soft, browned and fragrant. This will take at least 20 minutes.While the onions are cooking toast the walnuts. Place the walnuts in an oven safe skillet and toast in the oven at 325 degrees, stirring occasionally until they are beginning to brown lightly and smell toasty, about ten minutes. Keep a close eye on them because they can burn quickly.When the onions and walnuts are ready make the pâté. Combine the lentils, walnuts, caramelized onions, amino acids, and vinegar in the work bowl of a food processor. You may want to start with half the amino acids and then add more as you taste it.Process until everything is blended but still slightly chunky. Stop the machine and stir once or twice to make sure everything is being processed.Taste the mixture, add salt and pepper according to your taste then add the parsley.Blend again until the parsley is incorporated into the pâté.Notes:Serve as a dip, a spread, or as a sandwich filling. Store pâté in an airtight container, in the refrigerator for up to five days. Did you make this recipe?Tag @cheftaffyelrod on instagram and hashtag it #cheftaffy
