Vegan Lentil Pate

• 1/2 Tablespoons Olive Oil
• 1/2 Small Onion, Diced
• 3 cloves Garlic, Minced
• 3/4 cups Dry Green Lentils, Rinsed
• 1 leaf Bay Leaf
• 2 cups Water
• 1 teaspoon Dried Tarragon
• 1/4 teaspoons Dried Thyme
• 1 Tablespoon White Miso Paste
• 1 Tablespoon Almond Butter
• 1/2 Tablespoons Champagne Wine Vinegar
• 1 dash Pepper

1. Heat the olive oil in a medium pot over medium heat.
2. Add the onion and garlic and cook and stir for about 6 minutes, or until soft.
3. Add the lentils, bay leaf and water and bring to a boil.
4. Lower heat to medium and let it cook for 20-25 minutes.
5. Once lentils are soft (i.e.
6. they are soft enough to smash with a spoon), remove pot from heat.
7. Remove the bay leaf and add lentil mixture into a blender (let it cool a bit if necessaryI do not recommend blending very hot substances under any circumstances).
8. Add all of the remaining ingredients and blend until smooth.
9. Mixture should be very thick, but blendable.
10. Add a tablespoon or two of additional water or olive oil if youre having trouble blending it.
11. Use on a vegetarian banh mi, in a vegetarian sandwich, or eat with chips/sliced veggies!
12. Inspired by The Bojon Gourmet and Food.com.

olive oil, onion, garlic, green lentils, water, tarragon, thyme, white miso paste, almond butter, vinegar, pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/vegan-lentil-pate/ (may not work)