This lentil-based spread features an addictive balance of flavors--sweetness from the tarragon, unami from the miso paste and acid from the vinegar. Many vegetarian pates call for ground nuts to add richness and body, but I skipped straight to nut butter in the name of convenience. Let it sit overnight for a more developed flavor. I used it as a sandwich spread on a vegetarian banh mi, but I could also see this as a very thick dip (you could also loosen by streaming in additional olive oil). <br /> <br />I took note of the spices in the Bojon Gourmet's lentil pate as well as from a Food.com recipe for inspiration.

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