Red Lentil Pecan Pate

• 1 cup red lentils, sorted and rinsed
• 2 Tbs. olive oil
• 1 medium sweet onion, such as Walla Walla or Vidalia, chopped (1 1/2 cups)
• 4 cloves garlic, peeled and coarsely chopped (1 1/2 Tbs.)
• 1 1/2 cups toasted pecan pieces, plus more for garnish
• 13 cup coarsely chopped fresh parsley, plus more for garnish
• 2 Tbs. yellow miso paste
• 1 Tbs. rice vinegar
• 1 tsp. dried basil
• 1/2 tsp. dried thyme
• 1/2 tsp. freshly ground black pepper

1. Bring lentils, 3 cups water, and pinch salt, if desired, to a boil in saucepan.
2. Reduce heat to medium-low, cover, and simmer 15 minutes, or until soft.
3. Drain, and cool.
4. Heat oil in skillet over medium-low heat.
5. Add onion and garlic, and saute 10 minutes, or until onion is golden.
6. Cool.
7. Pulse pecans in food processor until thick paste forms.
8. Add lentils and onion mixture, and puree until smooth.
9. Add parsley, miso, rice vinegar, basil, thyme, and pepper; pulse until combined.
10. Transfer to bowl.
11. Cover, and chill 4 hours.
12. To serve: Invert pate onto plate.
13. Garnish with pecans and parsley.

red lentils, olive oil, sweet onion, garlic, pecan, fresh parsley, yellow miso, rice vinegar, basil, thyme, freshly ground black pepper

Taken from www.vegetariantimes.com/recipe/red-lentil-pecan-pate/ (may not work)