Red Lentil Pate

Submitted by Sharon123

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 10

ingredients

• 2 cups red lentils
• 5 cups water or 5 cups light vegetable stock
• 2 medium onions
• 3 garlic cloves
• 2 tablespoons sesame oil or 2 tablespoons extra virgin olive oil
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1⁄4 cup whole wheat bread crumbs
• 1 teaspoon sea salt, to taste (may sub regular salt)
• 1⁄2 cup parsley
• 1⁄2 teaspoon fresh ground black pepper, to taste
• 1 teaspoon seasoned rice vinegar

directions

1. Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
2. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
3. Chop the onions and the garlic very finely.
4. In a large skillet, heat the oil.
5. 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.
6. Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
7. Preheat the oven to 375°F.
8. Chop the parsley finely.
9. When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
10. Season to taste with sea salt, vinegar, and pepper.
11. Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
12. Allow to cool to room temperature before slicing.
13. Enjoy!

Reviews

[freshstuff]

I love this! It's great for parties, but when making it at home I use a muffin tin so the leftovers are easy to store! Speaking of leftovers... this makes a killer stuffing for cabbage rolls!

 

[La Dilettante]

Okay, this one had me right from "hello"!!! I have NEVER rated a recipe before making it, but I adore lentils so darn much, and am so impressed by the ingredients in this, that I can tell it will go into the permie file...making some this very day!

 

[happyherbivore]

My husband & I are very health conscious vegans who eat lentils all the time. My husband, who usually eats anything, refused to eat this meal. He kept remarking about how gross it was. I thought it was OK smothered with some tasty gravy but by itself it was mush and bland.

 

[Sc4r1ett]

So simple yet so delicious! It's addictive and I can't stop! I lined by loaf tin with bacon (English bacon not the fatty American stuff) and it was fabulous! Next time I might add some cheddar cheese to experiment but it's perfect just the way it is. Thank you! Really economical too.

 

[raspberryjello]

I have been making this recipe on average twice a week for the past few months, but forgot to review it until now. This pate is great! My husband mixes it into mashed potatoes, we have added leftovers into the gravy for vegan shepherd's pie, my kids like it just by itself (although with a little barbeque sauce to dip it into). Fantastically versatile and healthy vegan recipe! :)