Lentil and Walnut Pâté recipe | PCC Community Markets

Ingredients

• 3 tablespoons neutral-flavored oil
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons tamari
• 1/2 pound button or crimini mushrooms, quartered
• 3 cloves garlic, peeled
• 1 small yellow onion, roughly chopped
• 2 cups water
• 1 bay leaf
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup brown lentils, rinsed and picked over
• 1 cup toasted walnut pieces
• Fresh herbs, for garnish
• Bread, crackers or vegetables, for serving (optional)