Lentils and pistachios contrast the crisp tang of apple for an explosive burst of unique flavor. Make-Ahead: Using a food processor, prep the pâté for easy next-day assembly.

Recipe by Health December 2015

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Credit: Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary test

prep:
20 mins
cook:
5 mins
chill:
2 hrs
total:
2 hrs 25 mins
Yield:
Yield: 24 pieces (serving size: 3 pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small nonstick skillet, warm oil over medium heat. Add shallot; sauté until soft and lightly golden, about 4 minutes. Add garlic and sauté for 1 minute longer.

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  • In a mini food processor, combine 1/4 cup pistachios and a pinch of salt; pulse until finely chopped. Add lentils, vinegar and shallot mixture; season generously with salt and pepper. Pulse to combine. Add 2 to 3 tsp. water; pulse until smooth. Transfer to a small bowl and stir in butter, parsley and thyme. Cover and refrigerate for at least 2 hours or up to overnight.

  • Just before serving, core and cut apple into thin wedges (about 24 pieces). Spread 1 tsp. pâté over each apple slice. Chop remaining pistachios, sprinkle over apple slices and serve.

Nutrition Facts

93 calories; fat 5g; saturated fat 1g; protein 3g; carbohydrates 11g; fiber 3g; cholesterol 1mg; iron 1mg; sodium 63mg; calcium 18mg.
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