Lentil and walnut pate

Author Philippa Murphy

Lentil and walnut pate

Ingredients

  • 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    

Method

  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

Please feel free to comment below and if you know of someone that might like this article, please like and share the love via the social grey buttons. 

 

 
Last Updated: 09 April 2014

BabyCues Book

Learn to nurture your baby within their innate, basic digestive capabilities, while fully understanding their communication.

Buy the Book

Consultations

Whether it's sleep, feeding, digestive issues, introducing solids or your baby has been diagnosed with colic, reflux, lactose intolerance or dairy intolerance Philippa can help you via her one-on-one consultations - available worldwide.

Find out more

×

Receive a FREE chapter of my book

and join me for some helpful, researched advice, videos, special offers and giveaways.