Lentil Pâté Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c. (4 ounces) dried lentils
3 cups water
1 1/2 Tbsp. vegetable oil
1 very large onion, peeled, quartered, and sliced (2 cups)
2 hard-boiled egg whites (optional)
5 whole walnuts, shelled and crushed (optional)
1/2 tsp. salt
1/4 to 1/2 tsp. freshly ground black pepper, to taste
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Directions: |
Directions:1. In a small saucepan, cook the lentils in the water for 35 minutes or until they are soft. Drain the lentils and reserve them.
2. While the lentils are cooking, heat the oil in a skillet, and add the onion, browning it very slowly. If they seem to stick, you may use a lid on the skillet to soften them.
3. Place the lentils, browned onion, and remaining ingredients in a wooden bowl, combining them well, and chip the mixture until a pâté-like consistency is reached. Alternatively, you may place some of the lentils and the browned onion in a food processor and puree, then chop this back into the remaining lentils. |
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Number Of
Servings: |
Number Of
Servings:about 2 cups |
Preparation
Time: |
Preparation
Time:About an hour, cooking and prep |
Personal
Notes: |
Personal
Notes: This comes from Jane Brody's Good Food Gourmet. She says: "The secret of this dish's success is to caramelize the onions by long, gradual browning. Do this step while the lentils cook." To satisfy my fat-free, vegan family members, I have browned the onion in a non-stick skillet wiped with a dab of oil, and I omitted the egg whites and walnuts.
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