Lentil Walnut Paté

Lentil-walnut paté

1 cup green lentils.

Boil until soft (approx. 20 minutes) then rinse and drain.

In food processor:

1 cup raw walnuts

Cooked, rinsed and drained lentils

2 tsp olive oil

1 medium onion, chopped

1/3 cup vegan mayonnaise (Earth Island Veganaise, organic)

Purée 30 seconds for a smooth spread.

Transfer to a bowl and refrigerate until serving as a spread on bread, or a tortilla with greens or sprouts or on crackers as a nibbler.

This is a recipe that freezes well. I like to store it in 1 cup mason jars and pull them out when needed. It is a great thing to bring to a shared supper when you are invited out.

We make spreads up ahead (hummus, paté, etc) and keep them in the freezer. They are fast and easy when we need them.

We make spreads up ahead (hummus, paté, etc) and keep them in the freezer. They are fast and easy when we need them.