Lentil Walnut Pate Platter Recipe

Cook the lentils

Rinse 1 cup lentils under cold water and pick out any debris. Place lentils and 2.5 cups water in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to maintain a gentle simmer, partially cover, and cook until tender but not falling apart, 20–25 minutes. Drain any excess liquid, reserving about 2 tablespoons of the cooking liquid, and let lentils cool slightly.

Toast the walnuts

While the lentils cook, spread 1 cup walnuts on a baking sheet and toast in a 350°F (175°C) oven 6–8 minutes until fragrant and lightly browned. Alternatively, toast in a dry skillet over medium heat, stirring frequently. Let cool slightly.

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in a small skillet over medium heat. Add 1 finely chopped shallot and sauté 2–3 minutes until softened. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Remove from heat and let cool for a minute.

Process the pâté

In a food processor, combine the cooked lentils, toasted walnuts, sautéed shallot and garlic, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon tomato paste, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce/tamari, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Pulse until mixture is broken down and starts to come together. Scrape down sides and continue processing, adding up to 2 tablespoons reserved cooking liquid or water as needed, until the pâté reaches a spreadable but slightly coarse texture — about 20–40 pulses total. Taste and adjust seasoning (salt, lemon, or vinegar) as desired.

Adjust texture and chill

If the pâté feels too dry, add another teaspoon of olive oil or a splash of water and pulse again. Transfer pâté to a bowl, cover, and refrigerate at least 30 minutes to let flavors meld. The texture will firm slightly when chilled.

When ready to serve, transfer chilled pâté to a shallow serving bowl or spread in a shallow dish. Drizzle 1 tablespoon extra-virgin olive oil over the top, scatter the chopped parsley and arrange toasted walnut halves on or around the pâté. Add lemon wedges on the side for guests who want extra brightness.

Choose a large platter or wooden board. Place the bowl or dish of lentil-walnut pâté slightly off-center. Arrange crackers/crostini, sliced cucumbers, grape tomato halves, marinated olives and radish slices in grouped sections around the pâté to create an attractive platter. Keep items easy to spear or scoop. Garnish empty spaces with a few extra parsley sprigs and remaining toasted walnut halves.

Serve chilled or at cool room temperature. Provide small spreading knives or spoons so guests can portion the pâté onto crackers and vegetables. Leftover pâté will keep in an airtight container in the refrigerator for up to 4 days.