Chestnut Lentil Pâté (From Veganomicon)

1. 1

   Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts.

2. 2

   Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.

3. 3

   Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again.

4. 4

   Place in a covered bowl and refrigerate for at least an hour.

5. 5

   Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.