This Passover dish is simple to prepare. Serve as a hearty appetizer with crudite for dipping, or use as side dish alongside the main course. Lentils are full of protein and the walnuts are full of Omega-3 fatty acids.
If lentils don't conform to your Passover, try using roasted, unsweetened chestnuts (not water chestnuts!), which can be found canned or frozen to create the desired consistency of this pâte.
2 large onions
1 cup of walnuts
1 cup brown lentils
Salt and freshly ground pepper to taste
- Preheat the oven to 350°.
- Place the walnuts on a baking sheet and toast them for 5 to 7 minutes.
- Place lentils in a pot with 2 cups of water. Bring to a boil, reduce heat and let simmer until the lentils are tender.
- Heat olive oil in a medium skillet and carmelize the onions. Take your time to do this, leave on medium heat and stir occasionally to bring out the sweetness of the onions.
- Combine the onions, lentils, and walnuts in the bowl of food processor. Add salt and pepper. Process until smooth, scraping down sides as needed. Taste and adjust seasoning.
- Store in refrigerator and bring to room temperature before serving.
- Serve with matzah and carrots for an appetizer or serve with your main course.
Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.