Nutty Lentil Pâté
½ cup finely chopped nuts, or nuts and seeds
1 cup red lentils (walnuts, almonds, sunflower, pumpkin seeds)
2 cups vegetable stock
Squeeze of lemon juice
1-2 tbsp fresh herbs
2-3 tbsp tahini (to taste)
Sauté the onion in a little oil until soft. Add lentils and sauté a few minutes longer. Add water and herbs, bring to the boil, then simmer till lentils are soft. Finally, add the nuts and seeds with the lemon juice and tahini (if using). Pack into a pate dish or bowl.