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Lentil Walnut Pate

This pate is full of good fuel for your body and it's soooo tasty!!

PREP TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

It can be made ahead and chilled

Ingredients:
2 teaspoons extra-virgin olive oil
1 large shallot, thinly sliced
1 garlic clove, minced
1⁄4 cup walnuts or pecans, roasted
1/2 cup dry lentils, cooked
2 teaspoons balsamic vinegar
1⁄4 teaspoon kosher salt
freshly ground black pepper
2 teaspoons finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme

radishes, slicedbasil leaves or crackers

Directions:
1. Cook lentils-boil lentils in 2 cups of water for 15 minutes or until desired tenderness.

2. Place walnuts on baking sheet and toast walnuts in toaster oven for 5 minutes or in oven at 400F for 5 or 10 minutes, until brown and aromatic. Let cool.

3. Warm olive oil in skillet over medium heat. Add shallot and sauté for 5 minutes or until soft and golden, stirring often. Add garlic and sauté for 1 minute more; remove from heat.
2. Finely chop walnuts in a food processor.

3. Add shallot mixture, lentils, vinegar, and salt to food processor; season with pepper. Pulse until smooth, adding 2 to 3 teaspoons water if necessary. transfer to a small bowl and stir in parsley and thyme.

4. Place in fridge until ready to plate.

4. Spread pate on crackers or basil leaves, top with slice of radish and parsley.

Adapted from:

http://www.shape.com/healthy-eating/healthy-recipes/5-healthy-sandwich-makeovers?page=4