Vegetarian Lentil Paté
Recipe edited May 16, 2010 for clarity.
I want spring, and I want it now. I'm definitely not going to get it now, so I guess I will have to settle for some nice spring-like food. How about red lentil paté?
Delicious with crunchy crackers, a few sprouts and tomato slices, or maybe a pickle slice.
20 to 24 slices
1 hour - 20 minutes prep time
Cook the lentils:
2 cups red lentils
4 cups water
1 bay leaf
1 teaspoon sea salt
Rinse and pick over the lentils, and put them in the rice cooker with the water, bay leaf and salt. Turn it on and cook them. Remove and discard the bay leaf.
Be sure the lentils are quite dry; if there is any liquid left from cooking them in them, they should be drained in a colander until it is all out.
Mix the spices:
1/2 teaspoon celery seed, ground
1/2 teaspoon black peppercorns, ground
1 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/2 teaspoon hot smoked paprika
1 tablespoon sweet Hungarian paprika
1/2 teaspoon sea salt
Mix in a small bowl and set aside.
Make the paté:
1 large onion
2 cloves of garlic
1 large carrot
1/2 cup parsley, minced
1/4 cup breadcrumbs
2 tablespoons apple cider vinegar
2 tablespoons sunflower seed oil
Preheat the oven to 375°F.
Peel and mince the onion and garlic finely. Peel the carrot and grate it finely.
Mince the parsley finely and mix it into the lentils with the bread crumbs and vinegar.
Sauté the onion in the oil over medium-low temperature until soft and translucent, and just starting to brown a little. Mix in the garlic, the carrot and the mixed spices and sauté for a few minutes more, until everything is soft and fragrant. Mix the onion and carrot mixture in with the lentils.
Press the mixture into an oiled or non-stick loaf pan, and smooth the top. Bake for 30 minutes, until lightly browned. Allow to cool to room temperature before removing it from the pan and cutting it. If refrigerated, it should be brought to room temperature for serving.
I want spring, and I want it now. I'm definitely not going to get it now, so I guess I will have to settle for some nice spring-like food. How about red lentil paté?
Delicious with crunchy crackers, a few sprouts and tomato slices, or maybe a pickle slice.20 to 24 slices
1 hour - 20 minutes prep time
Cook the lentils:2 cups red lentils
4 cups water
1 bay leaf
1 teaspoon sea salt
Rinse and pick over the lentils, and put them in the rice cooker with the water, bay leaf and salt. Turn it on and cook them. Remove and discard the bay leaf.
Be sure the lentils are quite dry; if there is any liquid left from cooking them in them, they should be drained in a colander until it is all out.
Mix the spices:
1/2 teaspoon celery seed, ground
1/2 teaspoon black peppercorns, ground
1 teaspoon rubbed oregano
1/4 teaspoon rubbed thyme
1/2 teaspoon hot smoked paprika
1 tablespoon sweet Hungarian paprika
1/2 teaspoon sea salt
Mix in a small bowl and set aside.
Make the paté:
1 large onion
2 cloves of garlic
1 large carrot
1/2 cup parsley, minced
1/4 cup breadcrumbs
2 tablespoons apple cider vinegar
2 tablespoons sunflower seed oil
Preheat the oven to 375°F.
Peel and mince the onion and garlic finely. Peel the carrot and grate it finely.
Mince the parsley finely and mix it into the lentils with the bread crumbs and vinegar.
Sauté the onion in the oil over medium-low temperature until soft and translucent, and just starting to brown a little. Mix in the garlic, the carrot and the mixed spices and sauté for a few minutes more, until everything is soft and fragrant. Mix the onion and carrot mixture in with the lentils.
Press the mixture into an oiled or non-stick loaf pan, and smooth the top. Bake for 30 minutes, until lightly browned. Allow to cool to room temperature before removing it from the pan and cutting it. If refrigerated, it should be brought to room temperature for serving.
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