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    You are in: Home / Recipes / Red Lentil and Red Pepper Pate Recipe
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    Red Lentil and Red Pepper Pate

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    0 mins

    1 hrs

    WeBees's Note:

    I found this recipe a welcome alternative to Hummus. Gourmet Mag. Dec. 2006

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
    2. 2
      Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
    3. 3
      Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
    4. 4
      Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
    5. 5
      about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.
    6. 6
      continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
    7. 7
      Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and purée until smooth.
    8. 8
      Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
    9. 9
      Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
    10. 10
      Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
    11. 11
      Make topping:.
    12. 12
      Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
    13. 13
      Serve pâté topped with pepper mixture and slices of baguette.
    14. 14
      Notes:.
    15. 15
      • Pâté, without topping, can be chilled in terrine up to 2 days.
    16. 16
      • Topping can be made 1 day ahead and.
    17. 17
      chilled, covered.

    Ratings & Reviews:

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    Nutritional Facts for Red Lentil and Red Pepper Pate

    Serving Size: 1 (138 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 237.4
     
    Calories from Fat 127
    53%
    Total Fat 14.1 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 36.0 mg
    12%
    Sodium 462.9 mg
    19%
    Total Carbohydrate 17.8 g
    5%
    Dietary Fiber 3.2 g
    13%
    Sugars 0.8 g
    3%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    agar-agar flakes

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