Roasted green beans give this lentil pâté a meaty flavor and texture. Make it a day or two ahead—the flavor gets better as it sits. Serve with whole-grain crackers.
- 1 cup brown lentils
- 1 bay leaf
- 1 1/4 tsp. salt, divided
- 1 lb. green beans, trimmed
- 3 Tbs. olive oil, divided
- 3/4 cup walnuts
- 2 large onions, thinly sliced (3 cups)
Bring lentils, bay leaf, 1 tsp. salt, and 4 cups water to a boil in medium saucepan. Reduce heat to medium-low, cover partially, and simmer 30 minutes, or until lentils are tender. Drain, and remove bay leaf. Transfer to food processor.
Preheat oven to 450°F. Toss green beans with 1 Tbs. oil on baking sheet and season with salt. Roast 10 minutes. Stir beans, then roast 15 minutes more, or until browned and crispy. Transfer to food processor.
Toast walnuts in medium skillet 3 to 4 minutes, or until browned and fragrant. Transfer to food processor.
Heat remaining 2 Tbs. oil in same skillet over medium-high heat. Add onions, and sauté 7 minutes, or until soft. Reduce heat to medium-low, and cook 8 to 10 minutes more, or until onions are soft and golden. Transfer to food processor; season with pepper, and add remaining 1/4 tsp. salt.
Process pâté mixture until coarsely chopped. Season with salt and pepper, and transfer to serving bowl. Chill 2 hours or overnight before serving.
- Calories: 144
- Carbohydrate Content: 14 g
- Fat Content: 8 g
- Fiber Content: 5 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 254 mg
- Sugar Content: 3 g