When my husband requests this Lentil Mushroom Pate’, I know I’ve got a home run recipe—not to mention that lentils are one of the most inexpensive foods to eat.
Dr. Greger of NutritionFacts.org says that when comparing the total antioxidant content of ten different legumes, lentils score at the top! (Plus, lentils create a feast for healthy flora in your gut.) Bottom line, include lentils regularly in you and your family’s diet.
This Lentil Mushroom Pate’ is great as a spread on whole grain toast, pita bread, or lettuce leaves. . .or as a dip for raw veggies.
Lentil Mushroom Pate’
Ingredients
1 generous cup cooked mushrooms, drained (any variety)
2 cups cooked lentils, drained
1 small onion, diced
2 cloves garlic, minced
1 cup chopped walnuts
2 tablespoons freshly squeezed lemon juice
1 tablespoon low sodium soy sauce or tamari
2 teaspoons rosemary
2 teaspoons thyme
1 teaspoon pepper
2 tablespoons fresh parsley leaves
1 tablespoon balsamic vinegar
Directions
Put all ingredients in a food processor and pulse, scraping the sides periodically until smooth and creamy. Taste, and add additional lemon juice or balsamic vinegar for the desired flavor and consistency.
Scrape the pate’ into an airtight container with lid and refrigerate for a few hours until firm.
Store in the refrigerator for four days or in the freezer for up to two months.
For a fancy presentation, press into a mold and garnish with chopped walnuts, a sprig of parsley, and veggies. I also put a layer of cooked yams in the middle of this one.
Emily Boller, artist, mother, and author of Starved to Obesity, lost 100 pounds more than twelve years ago by eating an abundance of high-nutrient, plant-rich food. Today, she’s certified in whole plant food nutrition from the Nutritarian Education Institute. She’s on a mission to combine practical, no-nonsense and cost effective tips—with easy to understand science—in order to help anyone escape the addictive grip of the Standard American Diet.