Lentil Pate

[Guest guest]

It's great sliced up and put into sandwiches.

Lentil Pate

Serving Size :

 

2 cups dry red lentils, wash and drain

3 1/2 cups water

2 medium onions -- chopped fine

3 cloves garlic -- chopped fine

2 tablespoons sesame oil

1 teaspoon basil

1 teaspoon oregano

1 teaspoon thyme

cup whole wheat bread crumbs

1 teaspoon salt 1 lg. handful parsley

1/2 teaspoon pepper

1 teaspoon vinegar

Place lentils in saucepan, add water. Boil. Reduce heat to low and

simmer, covered for 20 minutes. Heat oil and add garlic, onions, and

herbs. Saute over medium heat for 10 mintes or til brown and fragrant.

Oil a 9 " shallow pan or loaf pan. Sprinkle with bread crumbs, completely

coating. Chop parsley finely. When lentils are done stir lentils

thoroughly to mash. Add onion mixture, the rest of the crumbs and the

parsley. Add salt, vinegar, and pepper. Pour into pan and bake 20-30

minutes or until set. Allow to cool before slicing.