Lentil walnut pate

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By Dr. Ronald Hoffman

Serves 12


2 cups green lentils
1 piece kombu
4 cups water
1 cup walnuts, toasted (optional)
1/4 cup olive oil
1 tablespoon tamari soy sauce
1 tablespoon mellow white miso paste
2 tablespoons dulse flakes

  1. Wash the lentils in a strainer.
  2. In pot, combine washed lentils, kombu and water. Cook uncovered on medium flame until soft; strain off excess water, if necessary.
  3. Meanwhile, spread walnuts on baking sheet; bake at 350 degrees until toasted (about 15 minutes).
  4. Combine cooked lentils, walnuts and remaining ingredients in food processor and pur`e until creamy.

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.
www.stefaniesacks.com

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