Lentil Pate
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 10:22pm

Ingredients




3 tablespoons neutral oil, like grapeseed oil or corn oil
1 medium onion, chopped
1 carrot, chopped
1 stalk celery
2 cups cooked and drained lentils, liquid reserved
salt and freshly ground pepper

2 tablespoons tomato paste
3/4 cup dry white wine
2 tablespoons fresh bread crumbs or crumbled crackers
2 teaspoons minced garlic

Preparation

1 Put the oil in a skillet over high heat. When it is hot, add the onion, carrot and celery and cook until onion is translucent, about 5 minutes. Add the cooked lentils, sprinkle with salt and pepper and cook for another few minutes, then add the tomato paste and white wine. Stir and cook until the liquid is mostly evaporated, about 10 minutes. Turn the heat off and let cool. 2 Transfer the lentil mixture to a food processor, add the lemon juice, garlic and bread crumbs and puree until smooth. Taste and season with more salt, pepper and lemon juice if needed. The consistency should be thick but spreadable; add more bread crumbs or reserved lentil liquid if needed. 3 Spoon the pate into a terrine, ramekin or mold and refrigerate until chilled. Serve at room temperature.

About


This vegetarian alternative to goose-liver pate goes well with crackers, toast, crepes, french bread or canapes.