Rustic Chestnut and Lentil Spread

1. Roast Chestnuts

Preheat the oven to 425°F (220°C). Make a small cut on the rounded side of each chestnut. Place them on a rimmed baking sheet and roast for about 25 minutes until golden brown and aromatic. Let the chestnuts cool slightly, then peel off the shells and inner skins using a kitchen towel to help grip them.

2. Cook Lentils

In a small pot, combine the lentils, crushed garlic, and 2.5 cups of water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 30 minutes, or until tender. Drain any excess water, keeping the garlic with the lentils.

3. Blend Ingredients

In a food processor or blender, combine the cooked lentils and peeled chestnuts. Add 0.75 to 1 cup of water, grapeseed oil, salt, chopped parsley, and grated nutmeg. Blend until smooth, slightly thicker than hummus. If too thick, gradually add more water until desired texture.

4. Chill Spread

Transfer the spread to a covered bowl and chill in the refrigerator for at least an hour to allow the flavors to meld together.

5. Serve

When ready to serve, toast thin slices of French bread. Spread a generous amount of the chestnut and lentil pâté on each slice, and garnish with tomato slices and a sprinkle of fresh parsley. Enjoy!