Lentil Walnut Pate

As published in My Wholefood Community Cook Book

Green lentils dried       150gms = 2/3 cups
Bay leaf                         1
Water
Walnuts                         1 cup
Extra Virgin Olive Oil   1 tbsp
Spiral Foods Mirin       2 tbsp optional
Onion – medium diced  1
Garlic – minced           2 cloves
Shiro White Miso         2 tbsp
Basil – dried                 1 tbsp

Cook the lentils with bay leaf in water to cover by 5cm. Bring to boil, then lower heat to simmer for 30-40 minutes, until tender. Drain. Remove bay leaf.

Roast walnuts in pre-heated oven at 150ºC for about 6 minutes. Allow to cool.

Heat oil and mirin in a skillet; add diced onion and garlic, stirring frequently, until slightly browned, about 5 minutes.

Combine roasted walnuts, lentils, onion mixture and remaining ingredients in a food processor and puree.

Serve in small scoops on lettuce cups garnished with thin slivers of spring onions and crackers.

Refrigerate and use within 3 days.

ABOUT WALNUTS  Unique among nuts, walnuts contain a good amount of alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid.
Walnuts are a good source of mono-unsaturated, heart-friendly fats, and studies show they help to lower the bad form of cholesterol (LDL).
In addition to antioxidants and essential ALA/omega-3 fatty acids, 30gms provides a convenient source of protein (4 grams) and fibre (2 grams). Walnuts are also a good source of magnesium and phosphorus – both important minerals involved in the body’s processes and necessary for achieving optimal wellness.
Walnuts are definitely good for you, as long as you don’t overdo it; like other nuts, they are relatively high in calories. More is not necessarily better so only a handful of nuts a day is advised.