Photo: Travis Rathbone; Styling: Megan Hedgpeth
Prep Time
20 Mins
Cook Time
5 Mins
Chill Time
2 Hours
Total Time
2 Hours 25 Mins
Yield
24 pieces (serving size: 3 pieces)

Lentils are loaded with protein, folate, potassium and magnesium. Plus, 1 cup has 15 grams of filling fiber.

How to Make It

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.

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.
 

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