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Walnut Lentil Pate | The Full Helping
4 from 10 votes

Walnut Lentil Pate

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yields: 2 cups


  • 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


  • 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.


Leftover dip will keep in an airtight container in the fridge for up to 5 days.