Lentil and walnut pate

Author Philippa Murphy

Lentil and walnut pate


  • 2 x 400g tins whole lentils
  • 100g walnut halves
  • 2 garlic cloves
  • 1 Tbsp olive oil
  • 2 Tbsp lemon or lime juice
  • 1-2 tsp soy sauce
  • Pinch of sea salt to taste
  • Black pepper    


  1. Rinse and drain the lentils.
  2. Roughly chop the walnuts then blend with the garlic and half the lentils until smooth.
  3. Add the remaining lentils and blend until smooth.
  4. Add the olive oil, juice and soy sauce.
  5. Mix well.
  6. Season to taste.
  7. Add more lime/lemon juice if desired.

Source: Unknown

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Last Updated: 09 April 2014

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