Lentil and Walnut Pate

OK, so I'm no food photographer, and this was my little Point and Shoot, OK?

1 1/2 cups Green (Brown) Lentils
2 Large Onions, sliced
1 Bay Leaves
1/4 tsp. Olive Oil
2 TBS. Yellow or Red Miso Paste
1/2 cup red wine (optional)


Cook the lentils in 4 cups water for 45 minutes or until tender, with bay leaf.

Place a large frying pan over medium heat. Add oil and onions, and cook the onions slowly while the lentils are cooking. The lentils and the onions should be done about the same time, the onions should be glassy, and not too browned.

When the lentils are done, or nearly done, add the miso to the onions and stir until it thoroughly coats all the onions. Add the wine and cook down so that it's thick, not liquid.

When the lentils are done, drain the excess water, and then toss with the onions, walnuts and miso. Remove the bay leaf.

Using a blender or food processor, blend well.

Lentil and Walnut Pate

OK, so I'm no food photographer, and this was my little Point and Shoot, OK?

1 1/2 cups Green (Brown) Lentils
2 Large Onions, sliced
1 Bay Leaves
1/4 tsp. Olive Oil
2 TBS. Yellow or Red Miso Paste
1/2 cup red wine (optional)


Cook the lentils in 4 cups water for 45 minutes or until tender, with bay leaf.

Place a large frying pan over medium heat. Add oil and onions, and cook the onions slowly while the lentils are cooking. The lentils and the onions should be done about the same time, the onions should be glassy, and not too browned.

When the lentils are done, or nearly done, add the miso to the onions and stir until it thoroughly coats all the onions. Add the wine and cook down so that it's thick, not liquid.

When the lentils are done, drain the excess water, and then toss with the onions, walnuts and miso. Remove the bay leaf.

Using a blender or food processor, blend well.