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.
Ingredients
2 large onions
1 cup of walnuts
1 cup brown lentils
Salt and freshly ground pepper to taste
Directions
- 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.
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Serving Size
10 servings
