Vegan Lentil Pate

• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 3 garlic cloves, minced
• 3/4 cup dried green lentils, rinsed
• 1 bay leaf
• 2 cups water
• 1 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1 tablespoon white miso paste
• 1 tablespoon almond, cashew or walnut butter
• 1/2 tablespoon champagne wine vinegar (or: white wine vinegar or apple cider vinegar)
• dash pepper

1. Heat 1/2 tablespoon of olive oil in a medium pot over medium heat. Saute the onion and garlic for about 6 minutes, or until soft. Add the lentils, bay leaf, water and bring to a boil. Lower heat to medium and let cook for 20-25 minutes.
2. Once lentils are soft (i.e. you can smush them with a spoon), remove pot from heat. Remove the bay leaf and let mixture cool for at least 5 minutes before adding to a blender (be VERY careful when blending hot substances!).
3. Add all remaining ingredients and blend until smooth. Mixture should be very thick, but blendable. Add a tablespoon or two of water or olive oil if you're having trouble blending it.rnrnUse on a vegetarian banh mi or other vegetarian sandwich, or eat with chips/sliced veggies!

olive oil, onion, garlic, green lentils, bay leaf, water, tarragon, thyme, white miso, almond, champagne wine vinegar, pepper

Taken from food52.com/recipes/27393-vegan-lentil-pate (may not work)