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Recipe and Photo credit by Sara from Nourished Ways
Rated 5.0 stars by 1 users
appetizer
2 to 4
10 minutes
40 minutes
Using our walnut butter as the choice ingredient, this paté will keep you dipping for more.
1 cup brown lentils
2 Tbsp Artisana Raw Organic Walnut Butter
Quarter red onion
1 shallot bulb
1 bay leaf
¼ cup leeks
½ tsp apple cider vinegar
2 Tbsp miso paste (red or white)
1 Tbsp dried thyme
2 Tbsp olive oil
1 Tbsp avocado oil
Half a lemon
Salt and pepper to taste
Boil the lentils with the bay leaf for about 20 min, until soft.
While the lentils are cooking, fry the shallot, red onion, and leeks in avocado oil and thyme.
Drain the cooked lentils, and add all of the ingredients into a high powered blender, or food processor, including the sauteed ingredients.
Serve with fresh cut vegetables or gluten free bread for dipping. Enjoy!
Note: Any left over can be stored in the fridge for up to a week.
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