Spring Vegetarian Recipes from the Expanding Light Kitchen: Walnut Lentil Pate and Marinated Vegetable Salad

Walnut Lentil Paté

Serves 5–6. Makes 3½ cups.


1 cup walnuts, soaked and rinsed

1 cup French green lentils, rinsed

4 cups fresh water

2 bay leaves

1 tablespoon sunflower oil

3 cups fresh water

2 tablespoons extra-virgin olive oil or sunflower oil

1 cup minced onion

A pinch of Celtic salt

1 teaspoon dried oregano or 1 tablespoon fresh oregano

½ teaspoon garlic powder

1 teaspoon Dijon mustard

2 tablespoons fresh lemon juice

¼ teaspoon chili powder

1 teaspoon sea salt

¼ teaspoon black pepper

½ cup (packed) fresh parsley leaves


Soak walnuts 4–8 hours or overnight in 3 cups water. Drain.

In a pressure cooker, place 1 cup rinsed French green lentils, 4 cups fresh water, 2 bay leaves, and 1 tablespoon sunflower oil (to prevent lentils from clogging valve). Secure lid of pressure cooker and bring to a boil on high heat. Lower heat and simmer for 8 minutes (or as needed according to pressure cooker used).

Turn heat off. Let pressure cooker cool down until it is safe to open. Drain lentils.

In a pan sauté 2 tablespoons extra-virgin olive oil or sunflower oil, 1 cup minced onion, and a pinch of Celtic salt. Add 1 teaspoon dried oregano or 1 tablespoon fresh oregano.

Sauté onion until golden brown. Set aside.

In a food processor, place soaked and drained walnuts, drained cooked lentils, sautéed onion, and ½ teaspoon garlic powder. Purée.

Add 1 teaspoon Dijon mustard, 2 tablespoons fresh lemon juice, ¼ teaspoon chili powder, 1 teaspoon sea salt, ¼ teaspoon black pepper, and ½ cup fresh parsley leaves. Keep blending until smooth.

Place lentil paté in a bowl. Adjust salt and pepper, if needed. Drizzle extra-virgin olive oil on top of dish to prevent drying.

Garnish with fresh oregano or parsley leaves.

Tip: Before cooking, sort lentils for little stones and other debris, then rinse them. If you are cooking the French lentils in a regular pot, soak them for 3–4 hours to reduce cooking time. In this recipe you can also use brown lentils instead of French lentils.

Marinated Vegetable Salad

Serves 4


½ cup extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon dried thyme

1 teaspoon sea salt

¼ teaspoon black pepper

3 tablespoons chopped fresh parsley

3 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano (if available)

1 Japanese cucumber, cut into matchsticks

½ green pepper, cut into matchsticks

½ red pepper, cut into matchsticks

1 stalk celery, sliced in thin diagonals

½ cup Savoy cabbage, thinly sliced

½ cup red cabbage, thinly sliced

½ cup peas


In a small bowl whisk ½ cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, and 1 teaspoon Dijon mustard. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon sea salt, ¼ teaspoon black pepper, 3 tablespoons fresh chopped parsley, 3 tablespoons fresh chopped basil, and 1 tablespoon fresh chopped oregano (if available). Mix and set aside.

In a large bowl place 1 cut Japanese cucumber, ½ cut green pepper, ½ cut red pepper, 1 stalk sliced celery, ½ cup sliced Savoy cabbage, and ½ cup sliced red cabbage. Mix together and add ½ cup peas. Mix dressing with vegetables. Cover and refrigerate for 1 hour to absorb flavors.

Excerpted from The Healing Kitchen by Diksha McCord

For more information or to purchase The Healing Kitchen, please click HERE.

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