This delicious pâté-like spread is great to pack for picnics and road trips but is also elegant enough to serve at a dinner party, accompanied by country-style bread. And it’s vegan, so you’re sure to please everyone. Use canned or thawed frozen lentils in this recipe, or simmer 1/3 cup dried lentils in 2/3 cup water, covered, until tender and water has evaporated, about 30 minutes.
Special Diets:
Ingredients
Method
Combine onions, oil, salt and pepper in a large skillet.
Set over medium heat and cook, stirring occasionally, until onions are wilted and softened, 7 to 8 minutes.
Cover, lower the heat and cook, stirring frequently, until onions are golden brown and caramelized, about 25 minutes more.
Stir in garlic and cook for 2 minutes more.
Transfer onions to a food processor and add lentils, walnuts, miso and vinegar.
Process until very smooth, 1 to 2 minutes, stopping occasionally to scrape down the sides of the processor.
Transfer to a bowl and serve. Spread will keep in an airtight container in the refrigerator for up to 3 days.
Nutritional Info
Serving Size
about 1/4 cup
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.