Lentil Mushroom, Pancetta and Walnut Paté
8
15 min
1 h 45 min
What You'll Need
- 10 oz. pancetta, diced
- 1 C. dried green lentils
- 2 C. Imagine® Organic Free Range Chicken Broth or Vegetable Broth
- ½ oz. dried wild mushrooms
- 2 medium leeks white part only, cleaned, split in half and sliced thinly
- 2 cloves garlic, minced
- ½ C. finely chopped toasted walnuts, plus ¼ C. of toasted halves for garnish
- 1 tbsp. fresh thyme, chopped
- 4 tbsp. quick cook oats
- 4 tbsp. flat leaf parsley, chopped
- ¼ tsp. paprika
- Salt and freshly ground coarse black pepper
- 1 bunch parsley sprigs for garnishing
- ½ C. cherry tomatoes
How to Make
- In a medium skillet, add the diced pancetta and cook over a medium high heat for about 10 minutes.
- Pick over lentils and put in a pot. Cover with water or chicken / vegetable broth and cook at a soft boil for about 30 to 35 minutes or until the lentils are soft.
- Drain and reserve liquid.
- Pour reserved liquid over wild mushrooms and soak for 15 to 30 minutes.
- In the skillet add the sliced leeks and sauté for 2 to 3 minutes.
- Drain the mushrooms, reserve the liquid and squeeze out any excess liquid from the mushrooms. Add mushrooms, garlic and chopped walnuts to the skillet. Cook over a medium heat for about 10 minutes.
- Add the thyme and oats and keep cooking 5 minutes more.
- Line a 10"x4" bread pan with wax paper sprinkle the parsley and halved walnuts over the pan.
- Pour the mushroom mixture into the bowl of a food processor, along with the cooked lentils, paprika, salt and pepper. Add a little of the reserved liquid if the mixture is a little dry, and pulse a few times. Pour the mixture into the prepared bread pan. Cover, cool and refrigerate for about 1 hour.
- Un-mold paté upside down onto a serving platter, slowly ease off the pan and peel away the paper. Surround the pate with parsley sprigs and cherry tomatoes, and serve at room temperature with crostini or crackers.