Recipe courtesy of Peter Berley
Red Lentil Pate
Total:
1 hr 5 min
Active:
20 min
Yield:
3 cups or 6 servings
Level:
Easy

Nutrition Info

Total:
1 hr 5 min
Active:
20 min
Yield:
3 cups or 6 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.

While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.

In a food processor, add the lentils and onion mixture and puree until smooth.

Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.

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