Breastfeeding Friendly Vegan Lentil Pâté
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Learn more →Ingredients
8 servings
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- ½ tsp smoked paprika
- 1 tbsp balsamic vinegar
- 1 tbsp tamari
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Can be omittedfresh parsley
- crackers or toasted bread, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are completely tender and have absorbed most of the water. Drain any remaining liquid and set aside to cool slightly.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, for 8–10 minutes, until softened and golden at the edges.
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