So this one definitely isn’t going to win any beauty contests, but looks aside, it’s pretty wonderful! We can always do with a quick and easy spread/dip to add to our repertoires and the rich, savoury flavour of this lentil-hazelnut pâté should win anyone over, including those more used to the traditional, non-vegetarian kind.
I based the recipe on the filling from my Creamy Lentil Butternut Squash, using a sautéed vegetable base with earthy lentils and tamari. I also added nut butter to this spread, but opted for hazelnut this time for its distinct flavour. You could certainly use whole hazelnuts instead of butter here but the pâté probably won’t be quite as smooth or creamy. If you buy a jar or make up a batch of hazelnut butter then you can make my Hazelnut Butter- Chocolate Chip Muffins too! Always a hit!
Whiz everything up in the food processor until it’s thick and fairly smooth then spread liberally on toast or crackers, or thin it out a little more and serve as a dip. It also makes a rather elegant appetizer on crostini with a little strip of roasted red pepper for prettiness!
I’m not feeling too chatty today so I’ll leave you with the recipe and be back soon with more words, pictures and recipes of course!
- 1 C Puy OR Green lentils
- 2 C Water
- 1 Tbsp oil
- 1 Bay leaf
- 1 Leek, chopped
- 1 Onion, chopped
- 2 Cloves of garlic, minced
- 3 Tbsp Hazelnut butter
- 3 Tbsp Tamari
- Handful of Fresh parsley
- Black pepper
- 1/4-1/3 C Water
- Add the lentils to a pot with the water and bay leaf. Bring to a boil then reduce heat and simmer,covered for approx 20 minutes, or until water is absorbed and lentils are tender.
- Meanwhile, warm the oil in a large pan over medium heat, add the onion and leek and cook, stirring every now and again, for 6-8 minutes, until very soft and translucent. Add the garlic and continue to cook, stirring, for a couple of minutes.
- Transfer the cooked lentils (drain any remaining water) and the sautéed vegetabes (remove bay leaf) to a food processor. Add the hazelnut butter and tamari and process until fairly smooth. Add water, 1 Tbsp at a time, until the paté is your desired consistency.
- Pulse in the parsley and season with black pepper to taste.
P. S. Seeing as it’s National Chocolate Week in the UK, you might want to take a look at some of my favourite chocolate recipes! Not that I need an excuse to eat chocolate. I may…or may not…have a special new chocolat-ey recipe coming up on the blog too!
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