Red Lentil and Red Pepper Pate
Ready In: 1 hr
Serves: 12
Ingredients
- 3⁄8 cup unsalted butter, softened
- 1 cup thinly sliced onion (2 medium)
- 3 large garlic cloves, chopped
- 1 bay leaf
- 1 1⁄4 teaspoons salt
- 1 1⁄2 teaspoons ground coriander
- 1 teaspoon paprika (not hot)
- 1 teaspoon smoked paprika (sweet or hot)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne
- 1 cup dry white wine
- 1 1⁄2 cups red lentils, picked over and rinsed (10 oz)
- 2 cups water
- 1 tablespoon agar-agar flakes
- 1 teaspoon balsamic vinegar
- 8 ounces cream cheese, softened
- 3⁄4 cup chopped bottled roasted red pepper, patted dry
- 1 tablespoon extra virgin olive oil
- 1⁄4 cup chopped roasted red pepper, patted dry
- 1 teaspoon balsamic vinegar
- 1 teaspoon finely chopped fresh oregano or 1 teaspoon marjoram
Directions
- 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.
- 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.
- Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
- Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
- 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.
- 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.
- 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.
- Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
- 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.
- 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.
- Make topping:.
- Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
- Serve pâté topped with pepper mixture and slices of baguette.
- Notes:.
- • Pâté, without topping, can be chilled in terrine up to 2 days.
- • Topping can be made 1 day ahead and.
- chilled, covered.
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