Recipe of the Week



This week’s recipe will be great for all your holiday parties. A great alternative to the EXTREMELY fatty and major high calorie dips that you always find this time of year. I promise you, your family and friends will think you’re a gourmet cook if you make this one….so good!


Lentil Walnut Pate


¾ cup red or green lentils (red take longer to cook but make a pretty dip)
1 bay leaf
1 ¾ cup walnuts
1 tbsp olive oil
1 tsp crushed garlic
1 jumbo or 2 small onions, chopped
1 tbsp Mirin (a wine made from whole-grain sweet rice- look in Asian food isle-optional)
1 ½ tsp barley Miso (a paste of fermented soybeans used as a flavoring agent in much of Japanese cuisine- look in health food refrigerated section, usually near produce)
1 tbsp ume or umeboshi plum vinegar OR 1tsp umeboshi plum paste (optional)
1 tbsp dried basil
Cracked black pepper to taste





NOTE: I know some of these items may be hard to find depending on where you live. If you can’t find the Mirin or Umeboshi vinegar or paste then add a little more olive oil and a squeeze of fresh lemon juice instead. Not quite as flavorful but still really good.
Sort and wash lentils and cover with about 2” of water, add bay leaf and bring to boil. Lower heat and simmer for 30-40 minutes. Drain and remove bay leaf.
Roast Walnuts on baking sheet until light brown and fragrant. Set aside a handful for garnish.
Sauté garlic and onion in olive oil until soft and light brown.

In a food processor puree walnuts, then add in lentils, onion mixture and then the remaining ingredients. Puree until smooth. Add pepper to taste and chill for about 2 hours. Will keep for 3-5 days in air-tight container in fridge.

Garnish with sprigs of fresh basil and a sprinkling of the roasted walnuts.

Serve at all your parties with fresh veggies, whole wheat pita bread, pita chips, tortilla chips or rice crackers.

A BIG hit at any holiday party!
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