Lentil and Walnut Pate

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 99.6
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.6 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.3 g

View full nutritional breakdown of Lentil and Walnut Pate calories by ingredient
Report Inappropriate Recipe

Submitted by:


Great vegan version of chopped liver! Great vegan version of chopped liver!
Number of Servings: 16


    Lentil de puy, 3/4 cup
    Bay Leaf
    Walnuts, 1 1/4 cup shelled, lightly roasted
    Olive Oil, 3 tbsp
    Onions, raw, 1 cup, chopped
    6 cloves garlic, roughly chopped
    Mirin, 1 T.
    *Westbrae Natural White Miso, 3 T
    Umeboshi plum paste, 1 1/2 T
    Parsley, 1/3 cup
    Thyme or oregano, fresh, 1 T


-In a medium saucepan, bring lentils, bay leaf and 3 c. water to boil. Reduce heat and cook until soft, about 20-30 min. Drain and let cool
-Saute onions and garlic in 2 T. olive oil over medium heat until golden; about 15 minutes. Remove from heat, add mirin and let cool
- Process walnuts in large bowl of food processor until consistency of nut butter
- Add lentils and onions and process until smooth
- Add olive oil, peppers, herbs, miso and umeboshi paste and process until very smooth, scraping down sides.
- Keeps for about a week in the fridge in an airtight container. Serve with veggies and crackers.

Serving Size: Makes 2 cups; 2 Tablespoons per serviing

Number of Servings: 16

Recipe submitted by SparkPeople user HMELIKIAN.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.