This lentil-based spread features an addictive balance of flavors--sweetness from the tarragon, unami from the miso paste and acid from the vinegar. Many vegetarian pates call for ground nuts to add richness and body, but I skipped straight to nut butter in the name of convenience. Let it sit overnight for a more developed flavor. I used it as a sandwich spread on a vegetarian banh mi, but I could also see this as a very thick dip (you could also loosen by streaming in additional olive oil).
I took note of the spices in the Bojon Gourmet's lentil pate as well as from a Food.com recipe for inspiration. —Erika
4 on a sandwich, more for an appetizer
small onion, diced
garlic cloves, minced
dried green lentils, rinsed
white miso paste
almond, cashew or walnut butter
champagne wine vinegar (or: white wine vinegar or apple cider vinegar)
Heat ½ tablespoon of olive oil in a medium pot over medium heat. Sauté 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.
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!).
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.
Use on a vegetarian banh mi or other vegetarian sandwich, or eat with chips/sliced veggies!