Pistachio Lentil Pȃté

This vegan pȃté is amazingly satisfying—even for those who are dedicated meat-eaters. So it is a good alternative for celebrations and meals where people with differing food ideologies are enjoying time together!

yield: 8 servings | prep time: 1 hour | cooking time: 15 minutes

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ingredients

• 1 cup dried brown lentils

• 1/3 cup dried organic apricots

• 3 cups vegetable stock or water

• 2 tablespoons olive oil

• 1 cup cremini mushrooms

• 2/3 cup minced shallots

• 3 cloves garlic, minced

• ¾ cup toasted walnuts

• ¼ cup pistachios

• 3 tablespoons lemon juice

• 2 tablespoons tamari

• 3 tablespoons fresh mixed herbs (such as thyme, oregano, rosemary)

• 1 ½ teaspoon dried sage (or 1 ½ tablespoon fresh)

• ¼ cup minced fresh parsley

• 1 tablespoon coconut or monk fruit sugar

• Cayenne pepper to taste

• Salt and pepper to taste

• 1 tablespoon Cognac (optional)

directions

1. Pick over and rinse the lentils. Place them in a medium-sized saucepan. Add the stock and bring it to a boil. Immediately turn the heat down to a low simmer, then skim and discard any scum that rises to the surface. Allow the lentils to simmer until tender and most of the liquid has cooked off for about 25 minutes. If more time or water is needed adjust accordingly. Drain immediately.

2. Meanwhile, chop the apricots into pieces about the size of large raisins. Place them in a small mixing bowl and cover them with boiling water. Set aside to soften for about 20 minutes. Drain.

3. Heat the olive oil in a skillet over medium-high heat. When hot, but not smoking add the shallots and cook, stirring constantly until just beginning to soften, about 3 minutes. Add the mushrooms and garlic, then sprinkle about half of the lemon juice over the mushrooms to prevent them from darkening.

4. Stir in the mixed herbs (not parsley) and sage. Toss to combine and coat with oil. Reduce heat to medium and cook until mushrooms and shallots are soft and excess liquid from the mushrooms has cooked off about 8 minutes.

5. In a food processor or blender, combine the cooked mushrooms, lentils, and remaining ingredients. Process until very smooth. Taste and adjust the seasonings, adding optional Cognac if desired.

6. Line 8-10 small ramekin dishes or one 8” x 4” loaf pan with parchment. Transfer the pȃté mixture to the mold(s) pressing it into the corners and smoothing out the top using a metal spatula. Cover to avoid drying out and refrigerate for at least 2 hours or overnight.

7. Un-mold the pȃté onto an individual or a large serving dish. Garnish with fresh herbs and serve with Apricot Dipping Sauce, Dijon mustard, and crackers or crusty bread.