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Lentil and Walnut Pâté
1 pound dried lentils
1 teaspoon salt
6 cups water
1 small onion
1 clove garlic
1 teaspoon fresh rosemary
1/4 cup chopped walnuts
Salt and pepper
Rinse dry lentils. Add salt and lentils to water with
chopped onions, garlic and rosemary. Bring to a boil,
cover and simmer for 30 minutes. When beans are tender
drain liquid. While hot place beans in a food processor
and process the mixture until smooth. Remove to a serving
bowl and fold in walnuts. Adjust, to taste, with salt and
pepper.
Serve at room temperature atop toast rounds or crackers.
   
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