Vegan French Snack: Creamy Lentil Pate Crostini with Sun-Dried Tomato Aioli

Allergens

Cashews

Ingredients

• 1 cup uncooked green lentils
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1/4 cup sun
• dried tomatoes, finely chopped
• 1/4 cup raw cashews, soaked overnight and drained
• 2 tablespoons nutritional yeast
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Dijon mustard
• 1/3 cup water
• 1 loaf crusty bread, sliced into 1
• inch thick rounds and toasted

Instructions

1. a. In a medium saucepan, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain any excess liquid and set aside. b. In a small food processor, blend sun dried tomatoes, cashews, nutritional yeast, smoked paprika, cumin, Dijon mustard, and water until smooth and creamy to create the sun dried tomato aioli. Set aside. c. In a blender or food processor, add cooked lentils, olive oil, onion, garlic, salt, pepper, and lemon juice. Blend until a smooth pate consistency is achieved. d. To assemble the crostini, spread a generous layer of lentil pate onto each toasted bread round. Top with a dollop of sun dried tomato aioli and garnish with fresh herbs if desired. Serve immediately.

Chef’s Insight

Feel free to adjust the seasoning as needed for your personal taste.

Notes

To create a smoother lentil pate, soak the lentils in water for an hour before cooking.