Lentil and walnut pâté

This recipe is packed with healthful fats and protein to help keep you satisfied. As a savory, rustic dip, it also makes a nice change from the usual party fare.

Serves: 6-8 | Time: 20-25 minutes

Ingredients

150g brown lentils (3/4 cup dry)
25g walnuts
1 Tbsp olive oil (more to serve)
1/4 cup chopped parsley
1/4 cup tahini
1 medium tomato (diced)
1/2 tsp salt
1 tsp cumin
4 tsp lemon (to taste)
2 garlic cloves
1/3 cup water 

Method:

• Boil the lentils in approximately 2.5 cups of water until tender but not soft. Drain in and set aside.

• Brown walnuts in a dry pan over medium heat until golden colour develops and then chop lightly into crumbs

• In a large pan add the olive oil with the garlic and cumin and fry for 1 minute over a medium heat 

• Add the chopped tomatoes, parsley, water, tahini, lemon juice, salt, and pepper to the pan and simmer on a low heat covered for 3 minutes, mixing gently throughout. 

• Add the lentils to the pan and fold ingredients together 

• Transfer mixture to a food processor. Blend lightly to combine ingredients ensuring to leave some texture and not over-blend

• If you mixture is too dry simply add a couple of teaspoons of water or a dash of olive oil

• Remove mixture from the processor and fold in the chopped walnuts

• Drizzle generously with olive oil and a wedge of lemon to serve

Notes:

• This will last for up to 4 days in the fridge. Store in an airtight container.