Walnut Lentil Pate
Way healthier (and lighter) than the typical liver pate, this creamy dip has a rich nutty flavor and loads of vitamins.
- 1/3 cup roasted walnuts
- 1 teaspoon dried basil
- 1/4 cup olive oil
- 1 shallot, minced
- 1/4 teaspoon sea salt
- Pinch of black pepper
- 2 cups cooked leftover lentils
- 2-3 tablespoon balsamic vinegar
Puree all ingredients in a food processor or blender until smooth and creamy.
Serve with rice crackers.
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