Category
appetizer
Author:
Recipe and Photo credit by Sara from Nourished Ways
Servings
2 to 4
Prep Time
10 minutes
Cook Time
40 minutes
Using our walnut butter as the choice ingredient, this paté will keep you dipping for more.
Ingredients
-
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
Directions
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!
Recipe Note
Note: Any left over can be stored in the fridge for up to a week.
Comentarios (0)
No hay comentarios todavía. Sé el primero en comentar.