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  • Prep-time: / Ready In:
  • Makes 1½ cups

This plant-based pâté gets its meaty texture from brown lentils and walnuts, with sautéed garlic and onion, a dash of lemon juice, and a handful of seasonings adding depth of flavor. Serve this simple, satisfying vegan appetizer with whole grain crackers or mini toasts and crudités.

lentil-walnut vegan pate served with crackers and garnished with herbs


  • 1 onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano, crushed
  • 1½ cups cooked brown lentils
  • ¼ cup chopped walnuts or pecans
  • 2 tablespoons lemon juice
  • ½ tsp. sweet paprika
  • Sea salt and freshly ground black pepper, to taste
  • 1 tablespoon finely chopped fresh cilantro
  • Crushed red pepper (optional)


  1. In a medium skillet cook onion, garlic, oregano, and ¼ cup water over medium-low 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. Transfer to a food processor. Add the next five ingredients (through salt and black pepper). Cover and process until smooth. Transfer to a bowl. Stir in cilantro. If desired, sprinkle with crushed red pepper.

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(5 from 1 votes)
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Is4 months ago
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Great basic recipe. I adapted a bit. I added some miso for the salty part and food kept oignons and garlic raw in a tiny food processor so it is like a purée.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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