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

Laraine Perri

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Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary

prep:
20 mins
cook:
5 mins
chill:
2 hrs
total:
2 hrs 25 mins
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. 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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Nutrition Facts

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