Chestnut Lentil Pâté (From Veganomicon)

Name: Chestnut Lentil Pâté (From Veganomicon)
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 2 Cups, 16 serving(s)
Ingredients: 1 lb whole chestnuts; 1/2 cup dry French lentils, sorted, rinsed and drained; 2 garlic cloves, crushed; 2 1/2 cups water (for the lentils); 1/4 cup grapeseed oil; 3/4 teaspoon salt; 2 tablespoons chopped fresh parsley; 1/4 teaspoon ground nutmeg

Submitted by Wish I Could Cook

"For dip sophisticates, this pate has a deep, complex flavor, made woodsy and slightly sweet from the roasted chestnuts. This dip tastes especially good on Melba toast or some such type of cracker. You can buy chestnuts already peeled and roasted to save time."

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Ready In:: 1hr 45mins
Ingredients:: 8
Yields:: 2 Cups
Serves:: 16

ingredients

1 lb whole chestnuts
¹⁄₂ cup dry French lentils, sorted, rinsed and drained
2 garlic cloves, crushed
2 ¹⁄₂ cups water (for the lentils)
¹⁄₄ cup grapeseed oil
³⁄₄ teaspoon salt
2 tablespoons chopped fresh parsley
¹⁄₄ teaspoon ground nutmeg

directions

Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts.
Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.
Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again.
Place in a covered bowl and refrigerate for at least an hour.
Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.

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RECIPE SUBMITTED BY

Wish I Could Cook

East Peoria, Illinois

I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat

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