Lentils and walnuts pâté with pomegranate molasses

I've been making a lot or pâtés lately, and this one has scored highest with my family. Very easy to make, it goes great with fresh bread or crackers.

- 1 cup green lentils, picked and washed
- 1 bay leaf
- 1 onion, minced
- 1/2 cup walnuts, toasted
- 1 Tablespoon pomegranate molasses, or more, to taste
- 2 Tablespoons extra virgin olive oil
- salt and pepper, to taste

Cover the lentils with plenty of water, add the bay leaf and boil until tender. Heat the olive oil and sauté the onions until translucent, add the drained lentils (discard the bay leaf), season with salt and pepper and cook, mashing the lentils with the wooden spoon, until all liquid has evaporated. Add the pomegranate molasses and cook for another minute. Transfer the lentil composition to a blender, add the walnuts and blitz until smooth. Adjust seasonings to your preference (you can always add more pomegranate molasses and/or olive oil) and serve. Enjoy!

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