Vegan rillettes: Lentil and walnut dip
This Lentil and Walnut holiday dip – a Vegan version of french rillettes – is a healthy, seasonal recipe that only requires a handful of ingredients and that will be perfect for your holiday table.
Servings Prep Time
6people 2minutes
Cook Time
15minutes
Servings Prep Time
6people 2minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Roast your walnuts for 5 minutes in a non-stick pan.
  2. In the meantime, finely mince the onion trying to obtain long strips that will provide the rillettes’ chewy (read: filamentous) texture. Cook them a in non-stick pan with 1 to 2 tablespoons of olive oil on medium high heat, until caramelization or until you reach a beautiful coloring. Add a bit of water along the way if necessary. This should take around 10/15 minutes.
  3. Once the walnuts are roasted and the onions have caramelized, put the following ingredients in the bowl of a blender: the brown lentils, roasted walnuts, minced onion, soy sauce and lemon juice.
  4. Mix until you get a creamy but not completely smooth texture (you might want to use the pulse button for this). If the mixture is too dry, add a little water. Taste and adjust salt and pepper to your liking.
  5. Transfer to a bowl and sprinkle with a pinch of sweet paprika before serving. This Lentil and Walnut holiday dip can be served warm (if the lentils have just been cooked), at room-temperature or even cold. It has the perfect creamy but hearty consistency! Serve it on roasted bread or crackers, or with pickles, carrot sticks, celery sticks, salad leaves… so many possibilities… Enjoy!
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