Smoked lentilpaté has been a big favorite in our house for many years, but nothing beats the smoked version! I will tell you, it’s some of the best things you can put on a slice of bread! I love the smoked flavor and this tastes almost a bit like smoked ham. It is one of my very best friends, Annelin Knudsen, who who has the original recipe, and I it feels like a salvation every time I visit her and she serves me this.
I rarely follow a recipe so I’ve made my own version. It is not so different, but uses dry brown lentils instead of canned red, and I use cashew nuts and some other spices in my adaption. It’s so good, so good, you will get hooked! It is absolutely perfect! You can also bake this paté in the oven, but I do not like to do that myself, as I prefer it as it is. It is very soft and spread-friendly and creamy and simply delicious right out of the food processor. However, if you want to bake it in the oven use 390 ℉ for 20-30 minutes, or such. Make sure it does not dry out!
- 145 grams of raw unsalted cashew nuts
- 200 grams of dry, brown (or green) lentils
- 2 cloves of garlic
- 1 tbsp of liquid smoke
- 1 teaspoon of smoked paprika powder
- 2 teaspoon onion powder
- 5-6 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon chiliflakes or ground chili (more to taste)
- 2 teaspoon freshly ground pepper (more to taste)
- 2 teaspoons lemon juice
This is how you do it
- Put the lentils in a pan, fill with water so it covers and then some. Add some broth powder or salt, boil and simmer until the lentils are tender. It takes about half an hour plus minus (red lentils cooks much faster than green and brown). Drain the water when cooked and let it cool.
- Have the cashew nuts in a food processor and run them to crumbs. Press the garlic and the rest of the ingredients,then addd the chilled (or at least non-warm) lentils. Run to a soft paste. Add some water if needed, the paste must be soft but not moist.
- Season with more spices and maybe lemon juice. Server on good bread. Also suitable as an accessory for dinner (can be used as hummus).
- Store in a box in the refrigerator. It keeps nicely for at least one week, maybe two. We have not tried to freeze this, but I guess that would be fine.