Lentil Walnut Pate
by karenabellucero
a great subsitute for chopped liver. Great on crackers or a bed of lettuce
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INGREDIENTS
- 2 teaspoon EVOO
- 1 large Shallot, sliced thin
- 1 Garlic cloves, minced
- 1/4 cup Walnuts, toasted
- 3/4 cup Lentils ; rinse and drain
- 2 T teaspoon Balsamic Vinegar
- 1/4 teaspoon Kosher Salt
- 2 teaspoon Fresh parsley chopped
- 1 teaspoon Thyme, chopped
INSTRUCTIONS
Heat olive oil in a non stick pan. Add shallot and saute for 5 minutes or until soft. Add garlic and saute for 1 minute more. Remove from heat. Toast walnuts in preheated oven for 5 mins, then chop in a food processor. Add shallot mixture, lentils, vinegar and salt to food procesor. season with pepper. Pulse until smooth, adding 1-3 teaspoons of water if neccessary. Transfer to bowl and stir in parsely and thyme. Serve on a salad or spread onto crisp crackers or bread
NOTES
earmsby
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (53g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 240 | ||
| Calories from Fat: 106 (44%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.8g | 16 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 3g | ||
| Polyunsanturated Fat 7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 75.4mg | 3 % | |
| Potassium 409.5mg | 11 % | |
| Total Carbohydrate 23.8g | 7 % | |
| Dietary Fiber 11.9g | 48 % | |
| Sugars, other 11.9g | ||
| Protein 11.5g | 16 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 240
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