April 4, 2010
(last updated July 11, 2025) 
Walnut lentil pate is a super nutritious way to snack and a great hors d’oeuvres option for entertaining. It’s packed with healthful fats and protein to help keep you satisfied. It’s also deeply savory and delicious!
Savory dips and spreads are one of my favorite snacks, but like a lot of us, I tend to fall into the trap of reaching for hummus again, and again, and again. That’s why I’m so glad to be sharing this vegan walnut lentil pate. It’s creamy, savory, and packed with umami.
The pate was inspired by a signature appetizer at Angelica Kitchen, an iconic vegan restaurant in New York City that is (sadly) closed. Angelica was memorable for many reasons—the wholesome, simple bowls, the giant bowls of noodle soup, the macrobiotic-inspired desserts, always served with a dollop of tofu whip. But when I sat down to eat there, I was always excited to dig into the many dips on the menu. The walnut lentil pate, served with endive leaves and crudités, was my favorite, and I near always placed an order for it.
How to Make Walnut Lentil Pate
Making walnut lentil pate is similar to making hummus or another bean dip. A food processor does the heavy lifting, breaking down the cooked lentils and walnuts and whipping them into a creamy, spreadable dip. A high-speed blender (like a Vitamix) will also work for the recipe, though I find that a food processor allows you to combine the ingredients without having to add a lot of liquid or get frantic with a tamp attachment.
I cook lentils before making the dip, and those instructions are included in the recipe. But you can certainly use a 14.5-ounce can of lentils instead, which is about 1 1/2 cups cooked.
Walnut Lentil Pate Ingredients
I’ve used both toasted and raw walnuts in the recipe. Toasting the walnuts adds a little extra depth of flavor, but it’s definitely not necessary. As for the lentils, any type of lentil is really OK here. I usually use green, brown, or pardina lentils, but I’ve used both beluga and red lentils in a pinch. The texture and flavor is the same!
I keep the seasonings relatively simple here: miso for umami and depth, garlic, lemon and cider vinegar for brightness and acid. Thyme is my favorite herb, but you could certainly add chives, parsley, or another herb that you love.
Walnut Lentil Pate
Author –Yields: 2 cups
Ingredients
- 3/4 cup dry brown or green lentils (or 1 14.5-ounce can lentils, drained)
- 3/4 cup raw walnuts
- 2 teaspoons olive oil (substitute 2 tablespoons vegetable broth)
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme or rosemary)
- 1 tablespoon apple cider vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1 tablespoon white miso (optional, but if you omit, add an extra 1/4 teaspoon salt)
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Place the lentils in a medium sized sauce pan. Fill the pan with enough water to submerge the lentils by a few inches. Bring the water to a boil and reduce to a simmer. Simmer for 20-25, or until the lentils are tender but not watery or mushy (I always do a first check at the 18-minute mark). Drain the lentils and set them aside.
- While the lentils cook, heat a medium sized sauté pan over low heat. Add the walnuts. Toast the walnuts for about 5 minutes, stirring constantly, or until they're lightly browned and smell nutty. Remove the walnuts from heat and set aside.
- Return the pan to the stovetop and increase the heat to medium. Add the olive oil and shallots. Cook the shallots for 2 minutes, stirring constantly, and then add the garlic. Cook the garlic and shallots for another 3 minutes, or until everything is soft and fragrant. Add the lentils and combine ingredients well. Remove the pan from heat.
- When the lentils are cooked and drained, add the toasted walnuts to your food processor, along with the salt. Process until the walnuts form a fine meal. Add the lentil mixture and all other ingredients, along with 1/3-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process the pate till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudités.
Notes
Leftover dip will keep in an airtight container in the fridge for up to 5 days.
Serving Walnut Lentil Pate
Angelica tops its pate with a wonderful, dill-infused tofu sour cream, which I didn’t make myself when I was making this recipe. But you could definitely serve it with a dollop of cashew cream, tofu cream cheese, or even a drizzle of herbaceous tahini dressing. Toast, crackers, and raw veggies are all a good accompaniment.
And of course, the pate can be enjoyed in more ways than dipping! It’s great in sandwiches, and it can even be a savory scoop addition to a grain bowl. One of the nicest things about the pate is the fact that it’s rich in plant protein and healthful fats, so it’s a good way to enrich any meal.
This is one of my favorite dips so far, and I hope you all get a chance to enjoy it soon!
xo
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Categories: Dips,
Snacks
Method: No-Bake
Ingredients: Lentils
Dietary Preferences: Gluten Free, No Oil, Soy Free, Vegan
Method: No-Bake
Ingredients: Lentils
Dietary Preferences: Gluten Free, No Oil, Soy Free, Vegan
Leave a Comment
There is nothing in the instructions as to wehn to add the lemon juice and cider vinegar
This is an amazing recipe! I have made it about five times now as a snack when I host workshops on our farm. Everyone loves it! Thank you! ๐
That’s lovely to hear, Elisa! Glad that the recipe has become a keeper for you.
Hi !! Sooooo gonna try this !!!…. If I made a large amount you think it would freeze well?
Thank you for this recipe!!!,
Hi Cecilia, I do think it can freeze well! For at least 6-8 weeks. Hope you enjoy it.
Fantastic recipe and fond memories of Angelika’s, thank you! Yes it works nicely with balsamic of you don’t have cider vinegar.
I added crimini mushrooms to the shallots and garlic and used balsamic vinegar and brown rice miso. Absolutely delicious
Yum! Very glad that you enjoyed it.
I didnโt have walnuts , so used cashew nuts and it was delicious.
Thank you for sharing this recipe
Sooo delicious
Thank you for sharing
This is one of the few recipes where everything is just right and it works every single time. It has become a favorite in our family.
Thank you.
Hi! This looks great. I wondered if you thought this recipe would freeze well in small batches?
Hi Teresa, yes! You can freeze in small batches.
Found this recipe and made it today. I’m a huge fan of liver pate but because of its high cholesterol and fat content I’m careful to indulge only a few times a year. Nice to find a recipe that’s every bit as satisfying and tasty and more versatile and healthy.
So glad you enjoyed!
Delicious!! Followed the recipe but doubled it. Chose thyme, used miso. So tasty! Excellent. Thanks!
Hi Gena,
I just found your blog after my 16-year-old daughter, who was already vegetarian, developed a dairy intolerance that lactaid isn’t resolving. There’s a lot of great-looking stuff in here! I made this last night with some substitutions based on what we had on hand, and it went over well. I used a can of white beans and slightly less walnuts and omitted the miso. It tastes great but is a delicate shade of purple, LOL. I served it alongside lentil soup (from the fields of greens cookbook) and rustic bread, and a salad with oranges, beets and pepitas.
Looking forward to cooking with you more!
Cherie
Yum! Sounds like you served it with delicious accompaniments, Cherie!
How much olive oil?
I know this is a very old threat but for anyone who misses Angelica Kitchen and the great food, there is a cook book with all the recipes https://www.barnesandnoble.com/p/the-angelica-home-kitchen-leslie-mceachern/1120523920/2679260408666?st=PLA&sid=BNB_DRS_New+Marketplace+Shopping+Books_00000000&2sid=Google_&sourceId=PLGoP164949&gclid=EAIaIQobChMI9qqZlaTJ2QIV77vtCh3h4AY4EAQYASABEgLv3PD_BwE
Delicious! I added a splash of lemon juice and used fresh parsley and onion because that is what I had on hand. Thank you for sharing.
Thanks for the great recipe! I made this back when you first posted it and loved it. Wondering now whether you could soak the lentils instead of cooking them? Thoughts?
Thanks!
Katie
I made your lentil pate last night, delicious! But I think you may have forgot some salt ๐
WHOA! Thanks, Steph! I totally forgot to write down the 1 tbsp of nama shoyu that I used in this recipe! It’s definitely meant to be there — I’ve edited accordingly, and thanks for the hawk eye!
That juice combo sounds friggin delicious!!!!!!! I need to get back to NYC!
Just now getting to this post!!
xo
I just tried that sunbutter and it is AMAZING! Everything else looks great too.
Love the photos! You’re too cute.
This spread looks delicious!!
Sounds like a great weekend!!! I’ve never been to Angelicas, but I’ve heard lots about it! ๐ Your pate looks great and tempeh is my fav soy food too (that I only have on occasion as well!).
Love the idea of bring your own juice! And great pics of you! XOXO!
Sounds like you guys had a good time; I haven’t explored that many good healthy restaurants in the city. BTW I just read your smoking post; I go to Columbia now. Alas, I never lived in John Jay. Do you know of any really tasty/classic/healthy restaurants up here? I always have so much trouble finding non-greasy college student food, so I usually just end up cooking for myself.
Caronae
Great pictures: food looks delicious, and you are super cute! ๐
Looks like you too had a great time! And walnut-based pates (raw or cooked) are my fave! You too look so adorable in your photos!
I love walnuts and lentils so I can’t wait to try this pate! Thanks for sharing. Sound like you had a great weekend:)
Love the “holy yum,” haha ๐ And I love seeing two great friends having a blast together!
I will be trying your pate soon, and I bet that tofu dill sauce would be pretty easy to recreate too. Looks way too delicious to pass up.
Love all the photos too!
What a fun visit! I’ve been dying to go to Angelica myself, for years. Thanks for bringing a little taste of it here. ๐ And love the photos–you are too adorable!
Your pate looks plenty gorgeous to me–are those endive leaves or collards that you served it on?
Endives! ๐
Ah, Kath and Gena at the same place? And walnut lentil pate.
๐
I’m so happy.
I’m making this FOR SURE! You know how much I love all things dippy and this looks exceptional! Lentils are one of my favorite things to cook with but I’ve never made them into a dip – what a brilliant idea!
I have to say again that you are SO lucky to live in NYC, you have everything you could want right at your fingertips ESPECIALLY delicious restaurants!
The Angelica looks like such a lovely place to go for a bite to eat, everything looks great. I recently have tried tempeh for the first time and I am in love with it. I bought a package and it has been sitting in my fridge since I have no idea on how I should prepare it! Do you have any suggestions? ๐
You beat me to the punch on the food combining question! It did bring up another question though – how strict do you get when it comes to food combining? Is it like an every other day kind of thing, or are there some combos you think are worse that others – like fruit with other food groups or proteins & starches, etc.? Thanks!
The dip sounds great! I’m always trying to find a way to enjoy lentins and this may be the way. Looks like a fun weekend ๐
It all sounds so delicious! I would swoon over anything that restaurant had to offer. How’s their cookbook?
What a fun weekend! And this dip look delicious– thanks for sharing! Have a great week, Gena!
Nice pics! I have a very similar recipe for a lentil-walnut spread that I got from an Andrew Weil book years ago – my kids love it!
I’ll have to try this restaurant next time I’m in New York.
I LOVE Naturally Nutty’s butters! Have you tried the Pepita Sun Seed Butter? It’s amazing!
Your dip looks delicious! And so does the sunbutter!
ah that all looks so delicious! the cornbread in and of itself…
Gah. That looks divine! Must make this asap. ๐
Random question. Should roasted buckwheat groats be soaked before consumption? (I know raw buckwheat groats need soaking which is why I’m curious.) I work at a health food store with awesome bulk bins and when a customer abandons their already bagged goodies, we employees get to snag them for free thanks to health codes. Well, a dear person bagged about 3 pounds of roasted buckwheat last night and I took it home with me. Just wondering what I should do with it now before I throw it in a bowl with some almondmilk… Thanks!
Hooray for Angelica and HOORAY for Angelica-inspired dishes a la Gena! The warm weather has found me trolling your blog like a mad woman in preparation for spring and summer ๐
Great pics, what a great day! Hmmm, I have a bag of dried lentils to use up in my pantry that this pate would be perfect for. Thanks!
I love lentils so much but I have never thought of using them as a dip. Great idea.
And as Sarah said, the millet cooked in carrot juice sounds delicious!
Fantastic!
Do you have any idea how the millet cooked in carrot juice is made? As simple as it sounds?? It strikes my fancy.
Looks like a great time with friends ; ) Love lentils!
What a wonderful day! Recipe looks great. Another must try.
Thai Me up at Angelica’s Kitchen is one of my absolute favorite raw dishes. I wish I knew their salad dressing recipe! Looks like you had a fun outing, and I am definitely adding that pate recipe to my queue of recipes to try.
What a delicious dip! I love lentils and walnuts but I never thought how the combo would taste.
If you like the sunflower butter, the pumpkin seed butter is UNREAL