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 adding almond butter for easy blending. Let it sit overnight for a more developed flavor. I used it as a sandwich spread, but I could also see this as a very thick dip.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Ingredients
½tablespoonolive oil
½small oniondiced
3garlic clovesminced
¾cupgreen lentilsrinsed
1bay leaf
2cupswater
1teaspoondried tarragon
¼teaspoondried thyme
1tablespoonwhite miso paste
1tablespoonalmond butter
½tablespoonchampagne wine vinegaralternatively: white wine vinegar or apple cider vinegar
dash of pepper
Instructions
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 add lentil mixture to a blender (let cool if necessary—I do not recommend blending very hot substances under any circumstances).
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.
For tips on assembling a full vegetarian banh mi, check out this post.