LENTIL PâTé WITH CUMIN AND TURMERIC
Lentils and curry flavors go together beautifully. This pâté tends to be dry if you overcook it, so remove it from the oven when it's just set, before the top cracks.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
- Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
- Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
- Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 1 gram, TransFat 0 grams
RED LENTIL PATE
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.
Provided by Sharon123
Categories Lentil
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- 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!
RED LENTIL PATE
Provided by Food Network
Time 1h5m
Yield 3 cups or 6 servings
Number Of Ingredients 16
Steps:
- In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
- While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
- In a food processor, add the lentils and onion mixture and puree until smooth.
- Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.
Nutrition Facts : Calories 235, Fat 12.5 grams, SaturatedFat 1.3 grams, Sodium 345 milligrams, Carbohydrate 22 grams, Fiber 5.5 grams, Protein 10 grams
LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
RED LENTIL & SWEET POTATO PâTé
This easy vegetarian dip is a healthy alternative to hummus and great with crudités in a lunchbox or served as a vegan pate as part of a snack selection.
Provided by Good Food team
Categories Lunch, Side dish, Snack
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
- Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.
Nutrition Facts : Calories 200 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
VEGAN LENTIL PATE (AKA FAUX GRAS)
This is simple to make and crazy delicious. The tarragon adds such a nice, sweet flavor. Serve with fancy crackers for a party or get-together, or just have this if you wanna be lazy for dinner! This pate tastes best when you allow it time to come to room temperature after it has been chilled.
Provided by tendollarwine
Categories Spreads
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
- Grind the cashews in the food processor until they resemble a coarse meal.
- Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
- Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.
Nutrition Facts : Calories 458.2, Fat 20.4, SaturatedFat 3.5, Sodium 158.5, Carbohydrate 50.9, Fiber 20.8, Sugar 4, Protein 20.7
LENTIL PATE
I've tried for ages to find a recipe that actually makes lentils taste GOOD. (I'm a vegetarian and eat lots, but am really not that fussed by how they actually taste). This recipe came from Channel 4's show "Come Dine with Me" in the UK.
Provided by Boo L
Categories Lunch/Snacks
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
- Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
- Once the onion becomes translucent, add the spices and fry them for a little bit too.
- Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
- Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
- Take the lentils off the heat and strain them, transferring into a food mixer.
- Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
- Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
- Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.
Nutrition Facts : Calories 118.5, Fat 5.1, SaturatedFat 1, Cholesterol 47.6, Sodium 23.9, Carbohydrate 12.6, Fiber 4.1, Sugar 2, Protein 6.3
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WALNUT LENTIL PATE | THE FULL HELPING
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Estimated Reading Time 4 mins
- Place the lentils in a medium sized sauce pan. Fill the pan with enough water to submerge the lentils by a few inches. Bring the water to a boil and reduce to a simmer. Simmer for 20-25, or until the lentils are tender but not watery or mushy (I always do a first check at the 18-minute mark). Drain the lentils and set them aside.
- While the lentils cook, heat a medium sized sauté pan over low heat. Add the walnuts. Toast the walnuts for about 5 minutes, stirring constantly, or until they're lightly browned and smell nutty. Remove the walnuts from heat and set aside.
- Return the pan to the stovetop and increase the heat to medium. Add the olive oil and shallots. Cook the shallots for 2 minutes, stirring constantly, and then add the garlic. Cook the garlic and shallots for another 3 minutes, or until everything is soft and fragrant. Add the lentils and combine ingredients well. Remove the pan from heat.
- When the lentils are cooked and drained, add the toasted walnuts to your food processor, along with the salt. Process until the walnuts form a fine meal. Add the lentil mixture and all other ingredients, along with 1/3-1/2 cup water (as much as you need to get a thick, yet smooth and spreadable consistency, similar to hummus). Process the pate till smooth, stopping occasionally to scrape the bowl down. Serve the pate with toast, crackers, or vegetable crudités.
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