Lentil and Nut Rillettes
Replace the meat in your rillettes with vegetable proteins!
Preparation
20 minutes
Cooking
5 minutes
Yield
4 portions
Key ingredient(s) in this recipe
Good to know
- If your mixer isn't powerful enough, soak the nuts overnight before cooking. This will soften them and prevent them from damaging your appliance!
- You can use any nuts that you happen to have on hand!
- For a cheaper version, some of the nuts can be replaced with sunflower seeds.
- For an even more attractive presentation, add a few sprigs of thyme, a bay leaf or carmelized onions.
- 215 g (1 cup) green lentils, cooked
- 85 g (â…” cup) nuts
- 1 large onion
- 15 ml (1 tablespoon) olive oil
- 1 tablespoon (15 ml) tamari (or soy sauce)
- 30 ml (2 tablespoons) lemon juice
- Pepper to taste
- Paprika (optional)
- 1Preheat the oven to 400°F (200°C).
- 2Place nuts on a parchment-lined (or reusable) baking sheet. Bake for 5 to 8 minutes, until nuts are brown and give off a toasty aroma.
- 3Finely chop the onion, then fry in olive oil until caramelized or nicely coloured.
- 4Place all ingredients in a bowl and mix until creamy, but not completely smooth. If the mixture is too dry, add a small amount of water.
- 5Transfer to a serving bowl and sprinkle with paprika before serving.
Can be served hot (if lentils have just been freshly cooked) or cold, with pickles, bread, crackers, and as a dip with carrot or celery sticks!