Easy Hazelnut-Lentil Pâté

Ingredients

• 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

Directions

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!