The Pioneer Woman Tasty Kitchen
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Vegan Lentil Pate

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Level: Easy

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Description

This lentil-based spread features an addictive balance of flavors–sweetness from the tarragon, unami from the miso paste and acid from the vinegar. Many vegetarian pates call for ground nuts to add richness and body, but I skipped straight to adding almond butter for easy blending. Let it sit overnight for a more developed flavor. I used this on a vegetarian banh mi, but I could also see this as a very thick dip.

Ingredients

  • ½ Tablespoons Olive Oil
  • ½  Small Onion, Diced
  • 3 cloves Garlic, Minced
  • ¾ cups Dry Green Lentils, Rinsed
  • 1 leaf Bay Leaf
  • 2 cups Water
  • 1 teaspoon Dried Tarragon
  • ¼ teaspoons Dried Thyme
  • 1 Tablespoon White Miso Paste
  • 1 Tablespoon Almond Butter
  • ½ Tablespoons Champagne Wine Vinegar
  • 1 dash Pepper

Preparation

Heat the olive oil in a medium pot over medium heat. Add the onion and garlic and cook and stir for about 6 minutes, or until soft. Add the lentils, bay leaf and water and bring to a boil. Lower heat to medium and let it cook for 20-25 minutes.

Once lentils are soft (i.e. they are soft enough to smash with a spoon), remove pot from heat. Remove the bay leaf and add lentil mixture into a blender (let it cool a bit if necessary—I do not recommend blending very hot substances under any circumstances).

Add all of the remaining ingredients and blend until smooth. Mixture should be very thick, but blendable. Add a tablespoon or two of additional water or olive oil if you’re having trouble blending it.

Use on a vegetarian banh mi, in a vegetarian sandwich, or eat with chips/sliced veggies!

Inspired by The Bojon Gourmet and Food.com.

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