I have been making this recipe from Cafe Flora for years, and have adapted it to create a firmer texture than the original. It is a great vegan and gluten free appetizer to add to any holiday spread. I like to serve it garnished with merlot salt and edible flowers for a more interesting presentation.
Lentil Pecan Pate
- 1 cup red lentils rinsed and drained
- 1 1/2 cups water
- 1 bay leaf
- 1 TBSP olive oil
- 3/4 cup chopped shallots or onions
- 2 cloves garlic
- 1 TBSP fresh thyme chopped or 1 tsp dried thyme
- 3 sage leaves chopped or 1 tsp dried sage
- 1 TBSP fresh parsley chopped (optional)
- 3/4 cup pecans toasted*
- 3 TBSP white miso
- 3 TBSP sherry vinegar
- 1 TBSP tamari or soy sauce if you use soy sauce, the pate will not be gluten free
- salt and pepper to taste I like a generous amount of freshly cracked black pepper
- Combine lentils, water and bay leaf in a small saucepan and bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until lentils are very soft (about 15-20 minutes).
- Heat olive oil over medium heat and add shallots / onions. Saute for a few minutes until they begin to soften and brown. Reduce heat to low and add garlic, herbs, and season with salt and pepper. Cook for another 3-5 minutes until garlic is softened.
- Combine, lentils, onion mixture, and the remaining ingredients the bowl of a food processor and puree until uniformly combined and the texture is similar to hummus.
- Season with salt and pepper to taste and serve with an assortment of crackers, breads, vegetable chips and pickles.