This pate works as a cracker topper or as an interesting dip for a party. Since it packs a lot of protein, vitamins and minerals, I  love feeding it to my kid. If you don’t have lentils, feel free to use chickpeas or any other beans: the taste would be different, but just as good.


2 cups cooked lentils (or two cans of lentils)
1 cup dried apricots
3/4 cup walnuts
1 medium onion, chopped

1/2 cup parsley, finely chopped
olive oil, salt to taste

optional: 2 garlic cloves, diced, curry and paprika

Put the cooked lentils, the apricots and the walnuts in the food processor and process until well-mixed.

Saute the onion in olive oil, until golden. Add the onion to the lentil mix. Process again. Add parsley and salt to taste. Process again. Optionally, add garlic, curry and paprika to taste.