Lentil Walnut Pâté

Makes 3 cups

• 1 3/4 cups shelled walnuts
• 2/3 cup French green lentils, rinsed and picked over
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon mirin (Japanese sweet cooking rice wine)
• 3 medium onions, diced
• 1 tablespoon minced garlic
• 4 teaspoon umeboshi paste (a salty sweet and slightly bitter Japanese condiment made from plums and shiso)
• 1 1/2 tablespoons light miso
• 1 tablespoon chopped fresh basil leaves

Directions:

1. Preheat oven to 350°F. Spread nuts over baking sheet in single layer. Toast until gragrant, about 8 minutes. Transfer nuts to colander and cool. Rub nuts together with hands and shake colander to remove skins. Set walnuts aside.
2. Place lentils in medium pot. Add bay leaf and water to cover by 2 inches. Bring to boil, lower heat, and simmer until tender, about 30 minutes. Drain lentils and discard bay leaf.
3. Heat oil and mirin in medium skillet. Add onions and garlic, sauté until lightly browned, 15 to 20 minutes. Remove pan from heat and cool slightly.
4. Place walnuts, lentils, onion mixture and remaining ingredients in work bowl of food processor. Puree until smooth. Scrape pâté into serving bowl. Serve warm or cover and refrigerate until well chilled. (Pâté can be refrigerated ovenight.)

Recipe by chef Peter Berley at Angelica Kitchen, New York.

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