Chestnut Lentil Pâté (from Veganomicon)

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 lb whole chestnuts
• 1/2 cup dry french lentils, sorted, rinsed and drained
• 2 garlic cloves, crushed
• 2 1/2 cups water (for the lentils)
• 1/4 cup grapeseed oil
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground nutmeg

Recipe

• 1 roast the chestnuts by first scoring them to prevent explosions. then place in 425 degree oven for about 25 minutes. let cool a bit then crush the shells to remove the chestnuts.
• 2 cook lentils in 2 1/2 cups water with the crushed garlic. cover, bring to a boil then lower heat to simmer. cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.
• 3 remove as much garlic as you can, then put lentils and chestnuts in food processor. add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. add oil, parsley salt and nutmeg and blend again.
• 4 place in a covered bowl and refrigerate for at least an hour.
• 5 serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.