Chestnut-Lentil Pâté

• small pot
• food processor
• rubber spatula
• glass or ceramic bowl

• at least 3 c water, divided
• ½ c French green lentils, rinsed
• 1 clove garlic, minced
• 1 pound roasted chestnuts
• ¼ c grapeseed, soy, or light olive oil
• ¾ t salt
• 2 T fresh parsley, chopped
• ¼ t nutmeg

Combine lentils with 2½ c water and garlic over high heat. Cover, bring to a boil, lower heat, cover again, and let simmer until the lentils are very tender, about 30 minutes.

Meanwhile, roast the chestnuts if you haven’t already, then peel and chop them.

Transfer lentils, any remaining cooking liquid, and chestnuts to the food processor and pulse a few times. Add ½ c water and process, then add remaining ingredients and blend until smooth, adding more water if needed. The pâté should be smooth and a bit thicker than hummus.

Spread into bowl and refrigerate for an hour.

Adapted from the recipe in Veganomicon – read my review.

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