Green lentil pâté
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300 g green lentils
2 tablespoons chopped parsley
2 tablespoons nutritional yeast flakes
2 teaspoons herbes de Provence
80 ml extra virgin olive oil
a dozen olives pitted and chopped finely
a dozen walnuts chopped and toasted berevemente
Cook the lentils and drain.
Prepare the sauce with a little oil and shallot.
Add the lentils and the other ingredients, making flavor very well.
Pour into a mould previously oiled, let cool and then refrigerate several hours before serving.