Lentil & Spinach Pate
Makes 24 servings (2 Tablespoons each)

INGREDIENTS
1 cup dried lentils (or use 2.5 cups canned lentils, rinsed and drained)
3 cups water
1/2 tsp salt
1 Tablespoon walnut oil
1 teaspoon dried thyme
1 teaspoon dried sage
1 small onion, diced
3 cloves garlic, minced
5 cups baby spinach, chopped
1/2 cup chopped walnuts
Salt & pepper, to taste

48 thin slices of whole grain baguette, toasteed

DIRECTIONS

1. Rinse and sort lentils (looking for any stones or sticks).
2. Boil lentils, water, and salt for 20-30 minutes, until lentils are tender. Drain any extra water.
3. In a skillet, sauté oil, herbs, onion, and garlic. Add spinach and cook until wilted.
4. In a food processor or with a hand blender, puree cooked lentils, spinach mixture, and walnuts. Add salt & pepper to taste and spread pate on toasted baguette slices.

NOTE: Make lentil & spinach meatballs. Add about 1/2 cup of whole wheat flour to above pate and form into 24 balls. Spray “meatballs” with cooking spray and broil until browned, about 12 minutes (turning once).

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Nutrition Facts Serv. size 2 Tbsp (44g) Servings 24 Calories 52   Fat Cal. 21   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 2g 4% Total Carb. 6g 2%   Sat. Fat 0g 0%   Fiber 2g 8%   Trans Fats 0g     Sugars 1g   Cholest. 0mg 0% Protein 3g   Sodium 49mg 2%       Vitamin A 0% Vit. C 4% Calcium 2% Iron 6%