Chestnut Lentil Pâté (From Veganomicon)

May 09, 2023May 9, 20230 5

Delicious Chestnut Lentil Pâté recipe for any occasion

by The Chefin Appetizer

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

175

Sugar

Fat

This Chestnut Lentil Pâté recipe is a vegan twist on a classic French dish. It's hearty, flavorful, and packed with plant-based protein and fiber. The lentils and chestnuts give it a creamy texture and a nutty flavor that pairs well with crusty bread, crackers, and fresh vegetables. Whether you're entertaining guests or want a healthy and delicious snack, this pâté is sure to impress.

Instructions

1.	Preheat the oven to 400°F.
2.	Roast the chestnuts for about 20 minutes, then remove and cool them under cold water.
3.	Boil the lentils in 2 1/2 cups of water with garlic, oil, salt, and nutmeg in a large, covered pot over low heat for about 25 minutes or until tender.
4.	Drain the lentils and transfer them to a food processor along with the chestnuts, chopped parsley, and oil. Blend until smooth and adjust seasoning as per taste.

PROS

This filling and flavorful pâté is vegan, gluten-free, and dairy-free, which makes it suitable for most people’s dietary needs.
It makes a great appetizer for parties and gatherings, and it can also be used as a spread for sandwiches and wraps.

CONS

Chestnuts can be quite difficult to work with, and their shells can be hard to remove.
Additionally, this recipe requires a food processor, which some people may not have.

HEALTH & BENEFITS

Lentils are an excellent source of plant-based protein, fiber, vitamins, and minerals. They are also low in fat and calories and have been associated with a reduced risk of chronic diseases like heart disease and diabetes. Chestnuts are also a rich source of nutrients like vitamins B and C, fiber, and antioxidants. They have been shown to promote gut health, reduce inflammation, and support heart health.

	1 lb whole chestnuts
	1/2 cup dry French lentils , sorted , rinsed and drained
	2 garlic cloves , crushed
	2 1/2 cups water ( for the lentils )
	1/4 cup grapeseed oil
	3/4 teaspoon salt
	2 tablespoons chopped fresh parsley
	1/4 teaspoon ground nutmeg