Lentil Walnut Pate with Fresh Parsley

  • 1 1/2 cups dried lentils
  • 2 Tbsp soy sauce
  • ¼ cup lemon juice
  • ¼ cup extra virgin olive oil
  • 1 Tbsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp freshly ground black pepper
  • 2 1/2 cups walnuts
  • ½ bunch parsley, washed and dried
  • 6 cloves fresh garlic, minced

In a medium saucepan, place lentils and enough water to cover by 2 inches.  Bring to a boil, then reduce to a simmer and cook until lentils are tender.  Drain well, and set aside to cool slightly.  In a food processor, combine soy sauce, lemon juice, oil, and all seasonings.  Pulse to loosely combine.  Add lentils, walnuts, parsley, and garlic.  Pulse to roughly chop and combine everything.  Water can be added to loosen the consistency of mixture.  Taste and adjust seasoning if needed.

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