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“I was inspired to make this after both seeing a recipe on Mirj's blog, and trying a walnut-lentil pate at Angelica Kitchen. This is a completely vegan version. Regular paprika works too, but the smoked paprika really makes this zing! The long time the onions take is worth it.”
READY IN:
1hr 15mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop up the onions in a food processor. I like mine super-fine for this.
  2. Heat the oil in a large pan, and let the onions cook for a VERY long time, about an hour, until they're very brown.
  3. While the onions are cooking, cook the lentils. Lightly salt about a quart of water and soak the lentils for about 20-25 minutes until soft but not too soft.
  4. Grind the walnuts in a food processor until finely ground, but not hard enough to make the oils separate.
  5. Add the onions, and all the olive oil they sauteed inches Pulse a few times.
  6. Add the lentils and sea salt, pepper, and paprika and pulse until desired consistency is reached.
  7. Serve with rice crackers, celery, and carrot sticks or other goodies good for dipping.

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