Kris Carr

Kris Carr

Healthy Recipes

Easy Hazelnut-Lentil Pâté

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Easy Hazelnut-Lentil Pâté


  • 1 cup green lentils
  • 2 cups water
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 leek, chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 tablespoons hazelnut butter
  • 3 tablespoons tamari
  • Handful of fresh parsley
  • Black pepper
  • 1/4-1/3 cup water



1. Add the lentils to a pot with the water and bay leaf. Bring to a boil and then reduce heat and simmer, covered for approximately 20 minutes or until water is absorbed and lentils are tender.

2. Meanwhile, warm the oil in a large pan over medium heat, add the onion and leek and cook, stirring every now and again for 6-8 minutes until very soft and translucent. Add the garlic and continue to cook, stirring for a couple of minutes.

3. Transfer the cooked lentils (drain any remaining water) and the sautéed vegetables (remove bay leaf) to a food processor. Add the hazelnut butter and tamari and process until fairly smooth. Add water, 1 tablespoon at a time, until the paté is your desired consistency.

4. Pulse in the parsley and season with black pepper to taste.

5. Enjoy!

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