Red Lentil Pecan Pate
This dish is a fantastic way to impress guests when served with crackers or carrot and celery sticks. It also makes a wonderful sandwich spread.
- 1 cup red lentils, sorted and rinsed
- 2 Tbs. olive oil
- 1 medium sweet onion, such as Walla Walla or Vidalia, chopped (1½ cups)
- 4 cloves garlic, peeled and coarsely chopped (1½ Tbs.)
- 1 ½ cups toasted pecan pieces, plus more for garnish
- ⅓ cup coarsely chopped fresh parsley, plus more for garnish
- 2 Tbs. yellow miso paste
- 1 Tbs. rice vinegar
- 1 tsp. dried basil
- ½ tsp. dried thyme
- ½ tsp. freshly ground black pepper
1. Bring lentils, 3 cups water, and pinch salt, if desired, to a boil in saucepan. Reduce heat to medium-low, cover, and simmer 15 minutes, or until soft. Drain, and cool.
2. Heat oil in skillet over medium-low heat. Add onion and garlic, and sauté 10 minutes, or until onion is golden. Cool.
3. Pulse pecans in food processor until thick paste forms. Add lentils and onion mixture, and purée until smooth. Add parsley, miso, rice vinegar, basil, thyme, and pepper; pulse until combined.
4. Transfer to bowl. Cover, and chill 4 hours. To serve: Invert pâté onto plate. Garnish with pecans and parsley.