Red Lentil and Red Pepper Pate

"I found this recipe a welcome alternative to Hummus. Gourmet Mag. Dec. 2006"
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  • 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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My mom taught me to cook and to appreciate eating (which I believe she inherited from her father). She gifted me this membership so I'm grateful, thank's Cucina Casalingo! I am married to one of the world's pickiest eaters so I'm challenged to find things that I can make and share with him, no kids. I own my own business as a Professional Organizer. I'm an avid gardener and crafter and love to cook with fresh locally grown foods. I am a member of a CSA and I believe in fresh local and organic! The path to our healthy future is lined with these goodies! Spread the word, then feast!
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