• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Full Helping

Vegan Recipes | Made to Nourish

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Getting Started
  • Recipes
  • Books
  • Shop
  • Contact

Walnut Lentil Pate

April 4, 2010 Gluten Free

Happy Easter!

I can’t believe it’s Sunday already; this weekend has flown by. The good news is that it’s been full of nice activities, including, but not limited to:

●A visit from my bestie, who’s in the midst of planning her June wedding (!!)
●Catching up on the approximately 19379347 submissions I’ve got to read for work
●A bloggie meet up on Friday
●Easter festivities with said bestie this afternoon (if gossiping and movie watching count as Easter festivity — does it?)
●A tiny bit of cooking this afternoon

For now, let’s rewind to Friday, when I had dinner at Angelica Kitchen. Angelica is one of my favorite vegan restaurants. It’s been around for years, and the food and menu are consistently wholesome, nourishing, and delicious. My fave dishes include the Thai Me Up (a raw carrot and daikon dish), the curried cashew spread, the roast vegetable salad, the hearty combo bowls (wherein you can pair a grain, veggies, sea veggies, and beans in any combination you like), the Dragon bowls (basically a macro bowl) and the pantry plates (wherein you can likewise pair up cold appetizers, spreads, and salads).

Angelica’s dips and spreads are pretty memorable, too, and I think the highlight is the restaurant’s walnut and lentil pate. It’s a sweet, salty, and super savory mixture of lentils, walnuts, and spices. I love it so much that I recently created a version of my own. Here’s the recipe.

Walnut Lentil Pate
Print
Recipe type: dip, spread, sauce
Cuisine: vegan, gluten free
Author: Gena Hamshaw
Cook time: 30 mins
Total time: 30 mins
Serves: Makes 2 cups
Ingredients
  • ¾ cup brown or green lentils
  • ¾ cup walnuts
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried, crushed thyme)
  • 1 tablespoon rice or apple cider vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon salt
  • 1 tablespoon white or red miso (optional, but if you omit, add an extra ¼ teaspoon salt)
  • ¼ teaspoon black pepper
Instructions
  1. 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 18-20 minutes, or until the lentils are tender but not watery or mushy (I always check at the 18-minute mark). Drain the lentils and set them aside.
  2. Heat a medium sized sautee pan over low heat. Add the walnuts. Toast them, stirring constantly, until they're browning lightly and fragrant. Remove them from heat and set aside.
  3. Return the pan to the stove 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.
  4. Add the 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 ⅓-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudites, or stuff it into a raw collard wrap! Enjoy.
Notes
Leftover dip will keep in an airtight container in the fridge for up to 5 days.
3.5.3251

Angelica tops the pate with a wonderful, dill-infused tofu sour cream, which I didn’t make myself when I was making this recipe. But I’m sure that any vegan cream–a cashew cream, maybe, or a tahini dressing–would add a lot of decadence to the dip. I love how rich in protein this dip is, not to mention the rich amounts of Omega-3 fatty acids, courtesy of the walnuts. And I love the savory mixture of vinegar, salt, and miso.

This is by far one of my favorite dips so far, and I hope you all get a chance to enjoy it soon. I love using restaurant food for kitchen inspiration, and when the restaurant in question specializes, as Angelica Kitchen does, in precisely the kind of food I love to make, inspiration comes easily.

I hope you all had a wonderful holiday, and will be back soon.

xo

Don't miss a post- subscribe SUBSCRIBE

Categories: Gluten Free Tags: blogger meet ups, nut pate, recipe, Restaurants

More Recipes

  • Sunflower Seed and Carrot PateSunflower Seed and Carrot Pate
  • O Cafe’s Roasted Veggie Toast with Pumpkin Seed “Tahini” and Popped Turmeric AmaranthO Cafe’s Roasted Veggie Toast with Pumpkin Seed “Tahini” and Popped Turmeric Amaranth
  • Roasted Carrot HummusRoasted Carrot Hummus
  • Smashed Garlic Tahini White Bean Salad on ToastSmashed Garlic Tahini White Bean Salad on Toast
  • Simple Lentil & Pumpkin Seed DipSimple Lentil & Pumpkin Seed Dip
Previous Post: « Coming Clean About My Cup of Joe
Next Post: Dehydrator-Free Raw-Lafel »

Reader Interactions

Comments

  1. Evan Thomas says

    April 4, 2010 at 6:57 pm

    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

    Reply
  2. Joan says

    April 4, 2010 at 7:01 pm

    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.

    Reply
  3. Kenzie (Healthy Purpose) says

    April 4, 2010 at 7:34 pm

    What a wonderful day! Recipe looks great. Another must try.

    Reply
  4. Pure2Raw Twins says

    April 4, 2010 at 7:45 pm

    Looks like a great time with friends ; ) Love lentils!

    Reply
  5. Sarah says

    April 4, 2010 at 7:53 pm

    Fantastic!
    Do you have any idea how the millet cooked in carrot juice is made? As simple as it sounds?? It strikes my fancy.

    Reply
  6. Ameena says

    April 4, 2010 at 7:55 pm

    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!

    Reply
  7. Christine (The Raw Project) says

    April 4, 2010 at 8:03 pm

    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!

    Reply
  8. Katherine says

    April 4, 2010 at 8:19 pm

    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 🙂

    Reply
  9. Heather says

    April 4, 2010 at 8:24 pm

    Gah. That looks divine! Must make this asap. 🙂

    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!

    Reply
  10. Christina says

    April 4, 2010 at 8:31 pm

    ah that all looks so delicious! the cornbread in and of itself…

    Reply
  11. Laura says

    April 4, 2010 at 9:43 pm

    Your dip looks delicious! And so does the sunbutter!

    Reply
  12. Mimi (Damn the Freshman 15) says

    April 5, 2010 at 1:03 am

    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!

    Reply
  13. Amy says

    April 5, 2010 at 3:23 am

    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!

    Reply
  14. Anna @ Newlywed, Newly Veg says

    April 5, 2010 at 5:01 am

    What a fun weekend! And this dip look delicious– thanks for sharing! Have a great week, Gena!

    Reply
  15. Ian says

    April 5, 2010 at 5:06 am

    It all sounds so delicious! I would swoon over anything that restaurant had to offer. How’s their cookbook?

    Reply
  16. Heather @ Get Healthy With Heather says

    April 5, 2010 at 5:37 am

    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 🙂

    Reply
  17. Catherine says

    April 5, 2010 at 7:23 am

    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!

    Reply
  18. Michal says

    April 5, 2010 at 7:34 am

    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? 🙂

    Reply
  19. The Voracious Vegan says

    April 5, 2010 at 7:35 am

    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!

    Reply
  20. Marcia says

    April 5, 2010 at 8:24 am

    Ah, Kath and Gena at the same place? And walnut lentil pate.
    🙂

    I’m so happy.

    Reply
  21. BroccoliHut says

    April 5, 2010 at 9:15 am

    Your pate looks plenty gorgeous to me–are those endive leaves or collards that you served it on?

    Reply
    • Gena says

      April 5, 2010 at 1:05 pm

      Endives! 🙂

      Reply
  22. Ricki says

    April 5, 2010 at 9:29 am

    What a fun visit! I’ve been dying to go to Angelica myself, for years. Thanks for bringing a little taste of it here. 🙂 And love the photos–you are too adorable!

    Reply
  23. The Ordinary Vegetarian says

    April 5, 2010 at 12:10 pm

    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!

    Reply
  24. VeggieGirl says

    April 5, 2010 at 1:12 pm

    Love the “holy yum,” haha 😉 And I love seeing two great friends having a blast together!

    Reply
  25. Melissa says

    April 5, 2010 at 1:34 pm

    I love walnuts and lentils so I can’t wait to try this pate! Thanks for sharing. Sound like you had a great weekend:)

    Reply
  26. Bianca- Vegan Crunk says

    April 5, 2010 at 2:04 pm

    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!

    Reply
  27. Sylvia says

    April 5, 2010 at 4:05 pm

    Great pictures: food looks delicious, and you are super cute! 🙂

    Reply
  28. caronae says

    April 5, 2010 at 5:31 pm

    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

    Reply
  29. Lauren says

    April 6, 2010 at 6:23 am

    Sounds like a great weekend!!! I’ve never been to Angelicas, but I’ve heard lots about it! 🙂 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!

    Reply
  30. Jess - The Domestic Vegan says

    April 6, 2010 at 7:40 pm

    Love the photos! You’re too cute.

    This spread looks delicious!!

    Reply
  31. Jessica says

    April 9, 2010 at 12:43 pm

    I just tried that sunbutter and it is AMAZING! Everything else looks great too.

    Reply
  32. Kath says

    April 12, 2010 at 6:19 pm

    Just now getting to this post!!

    xo

    Reply
  33. Ashley says

    April 27, 2010 at 1:10 pm

    That juice combo sounds friggin delicious!!!!!!! I need to get back to NYC!

    Reply
  34. Steph says

    May 10, 2010 at 10:46 am

    I made your lentil pate last night, delicious! But I think you may have forgot some salt 😛

    Reply
    • Gena says

      May 10, 2010 at 11:45 am

      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!

      Reply
  35. Katie says

    March 13, 2011 at 8:17 pm

    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

    Reply
  36. Shelle says

    August 23, 2011 at 9:16 pm

    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.

    Reply
  37. Nina says

    February 28, 2018 at 1:56 pm

    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

    Reply
  38. Natalie Fegan says

    January 22, 2019 at 7:01 pm

    How much olive oil?

    Reply

Trackbacks

  1. Weekly Wednesday Wrap-Up #9 « The Voracious Vegan says:
    April 7, 2010 at 2:54 am

    […] – Lentil and Walnut Pate from Choosing Raw – […]

    Reply
  2. A Week in Food « The Voracious Vegan says:
    April 9, 2010 at 2:57 am

    […] make it for yourself so you too can swoon over the savory, rich, warm, salty/tangy flavor of this lentil walnut pate from Choosing Raw. It is ridiculously amazing and I guarantee I will be making it at least once a week. I love lentils […]

    Reply
  3. Out and About and Angelica Kitchen « 40 apples says:
    August 22, 2010 at 12:43 pm

    […] straight over to Angelica Kitchen. You might have seen the place mentioned on other blogs – Gena, Katie, Gabriela have raved about it, amongst probably many others. It is a classic New York […]

    Reply
  4. Menu Plan Monday: Walnut Lentil Pate, Chickpea Scramble, Lentil Sloppy Joes, and More – The Full Helping says:
    December 14, 2015 at 12:14 pm

    […] Millet Walnut lentil pate Delightfully green tahini […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome

Hi! I’m Gena. I'm a registered dietitian (RD), food blogger, recipe developer, and cookbook author. In this space you'll find nourishing vegan recipes, reflections on mindfulness and self care, and resources to help you explore an informed and compassionate relationship with food.

My Favorites

Footer

Instagram

  • What could be better on a winter’s Sunday than a hearty and nutrient dense bowl of soup? This seasonal butternut, kale, and lentil soup with herbs is so cozy and flavorful. Recipe link in my bio today. Happy Sunday, loves! 💓
.
.
.
.
#soupseason #soupson #vegansoup #plantbasedsoup #simplevegan #simpleveganfood #wholefoods #winterfood #plantbased #plantpower #plantpowered #poweredbyplants #plantbaseddiet #plantbasedlifestyle #getcozy #nourish
  • Who’s in the mood for a holiday baking #giveaway? ✨🙋🏻‍♀️
〰️
#ad I’m partnering with @jovialfoods to gift one lucky winner the gift of whole grain and all-purpose einkorn flour, olive oil (perfect for olive oil cakes!), gluten-free baking blends for bread and pastry, and Carla Bartolucci’s wonderful Einkorn cookbook, which is full of foolproof, wholesome bread and pastry recipes. Here you see the cinnamon streusel muffins and chewy ginger cookies from the book. Tis the season! 🎄
〰️
I love Jovial’s whole grain pastas and flours, as well as the brand’s delicious beans and tomatoes, which make for the most wonderful pasta suppers. To get a taste of what Jovial foods are all about, enter below to win a holiday basket of your own!
〰️
1️⃣ Follow me and @jovialfoods
2️⃣ Tag a friend whom you’d love to bake for this holiday season 😊
〰️
I’ll announce the winner on Monday. Good luck, friends! 🙌🏻
.
.
.
.
#giveaway #vegangiveaway #wholegrains #wholegrain #baking #holidaybaking #veganholidays #veganbaking #plantbased #vegantreats #einkorn #treatyoself
  • Great bowl on a chilly winter day, and a great chance to use up leftover ingredients. Kabocha squash, tofu, roasted cauliflower, barley, red cabbage, greens, and tahini dressing. Here’s to a nourishing #Friyay! Happy almost-the-weekend 💜
.
.
.
.
#veganbowls #veganbowl #veganfoodshare #veganfood #whatveganseat #simplefood #veganism #plantbasedpower #wfpb #wholefoodplantbaseddiet #wholefoodsplantbased #plantbased #plantbaseddiet #eatcolorful #nourish
  • Stuffed sweet potato lunches are so easy and reliable 😌🙌
〰️
Japanese sweet potato, baked and stuffed with steamed kale and purple cabbage, lentils, and tahini dressing. Feel like I might be coming down with a cold, so keeping it simple, working slowly, and staying hydrated today✌️
.
.
.
.
#simplefood #simpleveganfood #simpleveganmeals #simpleplantbasedfood #easylunch #easyeats #quickandhealthy #quickandeasyfood #plantbased #plantbaseddiet #plantpower #wfpb #wholefoodplantbaseddiet #wholefoodplantbased #wholefoodie #nourish
  • Ahead of the holidays, I can’t help but reflect on how thankful I am to have recently spent a week in Seoul, South Korea, learning the story of @nasoya kimchi!
〰️
I love kimchi, but I’ve never truly understood its origins or history until now. While I was there, I learned about kimjang, the traditional process of preserving kimchi in the winter, when cabbage is sweetest. I was able to watch kimchi being made up close, to visit the Kimchi Museum in Seoul, and to tour the @pulmuone factory, where @nasoya kimchi is made with love, care, and respect for tradition—but with #vegan and #glutenfree ingredients, so that more folks around the world can enjoy it.
〰️
Other incredible highlights of the trip: sightseeing around Seoul, visiting a traditional Korean home (hanok), seeing the beautiful Mireuksaji Stone Pagoda (a national treasure!), eating temple food (which is a type of #plantbased cuisine), and sharing a remarkable vegan feast and conversation with @judyjoochef. Judy is so knowledgeable, and she gave me lots of insight into traditional ingredients and preparation methods.
〰️
I’m not a born traveler. I’m a creature of habit, and it’s not easy for me to pick up and head to far away places. This trip reminded me of how priceless it is to experience different cultures, to step outside the comfort zone, and to embrace adventure.
〰️
Most of all, it taught me that food is so much more than something we eat: it’s tradition, heritage, and community. Can’t wait to share more about the experience on my blog and to get cooking with kimchi in my little NYC kitchen!
.
.
.
.
#sponsored #nasoyakimchi #vegantravel #adventure #culturalfood
  • Productive morning with nutrition clients, and now a tasty lunch! Sandwich with herbed cashew cheese, roasted red onions, grated carrot, roasted red peppers, greens dressed in balsamic vinaigrette. Fresh yet filling, and lots of color 😊🌈
.
.
.
.
#vegansofig #veganfoodshare #vegansandwich #vegansandwiches #f52grams #healthfood #plantbased #plantbaseddiet #plantbasedlifestyle #plantpower #simplefood #foodisfuel #nourish

Unlock the fullness of everything I already share here – and then some.

It’s my goal to help you approach vegan cooking with a sense of ease and confidence. Crafting a thoughtful, practical newsletter is part of that work! Each week, you can expect accessible recipes and links to thought-provoking articles.

When you sign up for my newsletter, you’ll be able to...
  • Explore the best of The Full Helping archives.
  • Discover my digital recipe box and collect your favorites.
  • Explore my one-on-one nutrition counseling services, designed to help you find balance and support.
  • Further your knowledge of vegan cooking through my cookbooks, Food52 Vegan and Choosing Raw.
  • Weekend Reading
  • Eating Disorder / Food and Healing
  • Nutrition Counseling
  • Recipes
  • Privacy Policy

Copyright© 2019 · The Full Helping Custom Theme by Shay Bocks