A healthy starter, a side dish or a snack that is vegan and gluten-free.
1½cupfiltered water(360 ml)
12-inch (5 cm) piece of kombu
3large garlic cloves
3tbspextra-virgin olive oilplus more for serving
⅓tspfine sea salt(or to taste)
Put the lentils in a medium pot, cover them with tap water, swish them around with your fingers, and drain. Repeat and return the drained lentils to the pot. Add the filtered water, kombu, and garlic and bring to a boil over high heat. Cover the pot, reduce the heat to low, and simmer for 20 minutes, or until the lentils are soft and all the water has been absorbed. Remove from the heat and remove the kombu (compost it).
Add the olive oil and salt and stir vigorously until the lentils and garlic are smooth and creamy. Drizzle with olive oil and serve warm or at room temperature. Store the cooled pâté in a jar or an airtight container in the fridge for up to 4 days.
The pâté will firm up when chilled. To serve, heat it in a covered saucepan with a splash of water over low heat, stirring frequently, until warmed through and creamy. Season with salt if needed.