- ¾ cup green or brown lentils
- 2 tbsp. olive oil (divided)
- 1 onion, finely chopped
- 2 medium garlic cloves, minced
- ¼ cup nutritional yeast
- ½ cup walnuts, chopped
- 1 tsp. tamari or soy sauce
- ⅛ tsp. ground cloves
- ¼ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 2 cups of vegetable broth
- Salt and pepper to taste
In a saucepan, heat 1 tablespoon of olive oil over low heat and add the onion. Cook for
a few minutes or until it becomes translucent. Add garlic and sauté for 1 to 2 minutes.
Add lentils, walnuts, yeast, spices, salt, pepper, and tamari. Mix and let infuse the
flavours for 2 to 3 minutes.
Add vegetable broth and remaining oil, then continue to cook on low for 25 minutes,
uncovered. Stir often to make sure the mixture does not stick to the bottom (add water
if needed) and simmer gently. Remove from the stove when lentils are soft. In a food
processor or using a blender stand, reduce the preparation to a smooth and even purée.
Correct the seasoning if needed.
Place the mixture in a mould and let cool.