Photo: Red Lentil Pate Recipe
Ingredients
- 1 cup large or small red lentils, sorted and rinsed
- 4 cups water
- 1 bay leaf
- 3 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1/3 cup pine nuts
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground coriander
- 1/2 teaspoon ground caraway seeds
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 teaspoon coarse sea salt or kosher salt
- Freshly squeezed juice of 1/2 lemon
- Pita toasts, to serve
- Crudite, to serve
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.
Nutritional analysis per serving:
Calories 235; Total Fat 12.5 g; (Sat Fat 1.3 g, Mono Fat 6.3 g, Poly Fat 3.3 g) ; Protein 10g; Carb 22 g; Fiber 5.5 g; Cholesterol 0 mg; Sodium 345 mg
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By 2dogsnme2_13097483
Vallejo, Ca
on August 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought it was OK but it was not a big hit. Took it to work and brought home almost all of it.
By teacher/mom/cook
on October 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make hummus and baba ganouj all the time, so this was a welcome alternative to the recipe rotation. Wow! Super flavorful and so delicious! The whole family loved it, and my husband can be pretty standoffish when it comes to trying unfamiliar recipes; however, he happily devoured it for two days straight. I did alter it a bit...no caraway seeds on hand, so I just omitted that, and it came out delicious nonetheless. I also added a little more salt, but we like our food a little saltier than most folks, I would say. I recommend trying this one for sure. Would be great for a party or a potluck...serve with fresh veggies and pita bread or pita/bagel chips. YUM!
By LauraH1981
on April 22, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious dip. A nice alternative, or even complement, to hummous. I usually serve it cold by necessity as I take it along to parties or potlucks and am not immediately serving it.
I recommend partially dry-toasting the pine nuts in a dry pan before adding the onions - the moisture from the onions prevents the pine nuts from really browning (and I think dry-toasting is the best way to bring out a nut's flavour, anyway!.
Read all 4 reviews