I served this elegant Red Lentil Pate at our family Christmas potluck to rave reviews. It was a satisfying main dish for the beef avoiders among us and a tasty side dish for those who indulged in the prime rib. The recipe is from Annemarie Colbin’s cookbook The Natural Gourmet. She suggests it can be served in many ways: as an appetizer, spread on crackers or as a protein-rich entrée.
Lentils are a great introduction to beans. They neither need to be soaked nor pressure cooked, and they cook quickly. Lentils claim many nutritional benefits. They are an excellent source of fiber and keep blood sugar even. They are a staple in our pantry.
Blessings to you and yours this holiday season!
Red Lentil Pate
2 cups red lentils
3 ½ cups water or vegetable stock
2 medium onions, chopped finely
3 cloves garlic, chopped finely
2 TBSP grape seed oil
1 teaspoon each dried basil, oregano and thyme
¼ cup whole wheat bread crumbs
1 teaspoon sea salt or to taste
1 large handful parsley, chopped finely
½ teaspoon freshly ground black pepper or to taste
1 teaspoon umeboshi plum vinegar
Place the lentils in a colander and rinse quickly. Place them in a 3 to 4 quart saucepan. Add the water or stock, bring to a boil, reduce heat to medium and cook, covered, for 20 minutes.
In a large skillet heat the oil over medium heat.. Add the garlic, onions and herbs and sauté, stirring frequently, for about ten minutes or until the mixture is browned and fragrant.
Preheat the oven to 375 degrees. Oil a 9-inch shallow baking pan or loaf pan. Sprinkle with half the bread crumbs, completely coating the inside of the pan.
When the lentils are done, stir them thoroughly to mash. Add the onion mixture, remaining bread crumbs and parsley. Season to taste with sea salt, umeboshi plum vinegar and pepper.
Pour the lentil mixture into the prepared pan. Bake for 20 to 30 minutes or until set. Allow to cool to room temperature before slicing.
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