Red Lentil Pate
Source of Recipe
Annemarie Colbin
Recipe Introduction
This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.
I like to spread this on whole grain Wasa crackers or even make a vegetarian sandwich with it by putting on whole grain bread with some lettuce and tomato and your favorite sprouts and a drizzle of balsamic vinegar.
List of Ingredients
2 cups red lentils
5 cups water or light vegetable stock
2 medium onions
3 cloves garlic
2 tablespoons sesame oil or extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon thyme
1/4 cup whole-wheat bread crumbs
1 teaspoon sea salt, to taste (may sub regular salt or kosher salt)
1/2 cup fresh parsley
1/2 teaspoon fresh ground black pepper, to taste
1 teaspoon seasoned rice vinegarRecipe
Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
Chop the onions and the garlic very finely.
In a large skillet, heat the oil.
Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
Preheat the oven to 375*F.
Chop the parsley finely.
When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
Season to taste with sea salt, vinegar, and pepper.
Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
Allow to cool to room temperature before slicing.
Enjoy!
YIELD: 10 SERVINGS
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