Lentil, Walnut Pâté Spread

My goodness, this is very good. It really tastes like a pâté should. We use it as a spread for sandwiches and also for cracker snacks.

Yield: 1½ cups


  • ½ cup brown lentils
  • 1 teaspoon cumin
  • 1½ cups watrer, lightly salted
  • 1 cup walnuts, chopped
  • 3 tablespoons nutritional uyeast
  • 1-2 teaspoon onion powder
  • 1 tablespoon tamari , Braggs Amino or light soy sauce
  • 1 teaspoon thyme
  • 1/2 teaspoon marjoram
  • ⅛ teaspoon each allspice, niutmeg, rosemary
  • ⅛ teaspoon black pepper
  • 2 tablespoons coconut oil, melted
  • 1-2 teaspoon lemon juice
  • salt to taste


  1. Soak the lentils for 1 hour or overnight.
  2. Place the soaked lentils in a pot.
  3. Cover with water (about 1½ cups).
  4. Add the cumin and a pinch of salt.
  5. Bring to a boil, then simmer until the lentils are very soft.
  6. Meanwhile, place the walnuts in a food processor and pulse to a fine “flour”.
  7. Add the seasonings and nutritional yeast, and pulse again to mix.
  8. When the lentils have cooked, drain any extra liquid off and add to the walnuts in the food processor.
  9. Add the tamari and lemon juice
  10. Pulse to blend.
  11. Season to taste.