Lentil Walnut Pate


2 cups Lentils, dried
8-10 cups Water
1 tablespoon Grapeseed oil
1 Onion, diced
4 Garlic cloves, minced
1 large head Broccoli , chopped
½ cup Walnut pieces
1 teaspoon Mustard powder
½ teaspoon Curry powder
To taste Sea salt

Soak lentils overnight, rinse in AM. Place lentils in a crock-pot and cover with same amount of water. Cook on low heat all day, turn heat off and let cool.
Place oil in a large skillet, add onion, garlic and saute for 5-10 minutes. Add chopped broccoli, turn heat down and cover. Let steam cook for 5-8 minutes. Stir every 2-3 minutes adding water as needed. Add the walnuts and seasonings and let sit covered for about 10 minutes.

In a food processor or blender, blend lentil and broccoli mix together. Season to taste. May need to do small batches at a time and add water as needed to blend until smooth. Use as a dip for vegetables or healthier brands of chips.

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