- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons soy sauce (tamari for gluten free)
- 1/2 brown onion, diced
- 2 cloves garlic
- handful of rosemary
- 300g mushrooms, sliced
- 1/2 cup cooked lentils
- 1/4 cup walnuts
- 1/4 cup Pure Delight Hemp Seeds
- 1 tablespoon coconut oil
- a sprig of rosemary
- 1 clove garlic
- a pinch of whole peppercorns
- a bay leaf
In a fry pan, add oil and onions and cool until browned. Add the balsamic and cook off before adding garlic, rosemary and mushrooms. Add a little water to help the mushrooms cook down before adding the lentils. Cook for a couple of minutes before taking off the heat to cool.
In food processor, add the cooled mixture from the fry pan, walnuts and hemp seeds and blend until combined. You can make it as smooth or as chunky as you like. Transfer the mixture into a small bowl or container, making sure to level the top.
If you wish to add a fat layer on top, add the optional layer ingredients to a saucepan and simmer on a low heat until the flavours have incorporated into the oil. Remove from heat and carefully pour a thin layer of the oil on the top of the levelled pate. Place in refrigerator for a couple of hours or until the top layer has set.