Carrot & Red Lentil Pate

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Vegetarian, Low-Fat Carrot & Red Lentil Pate

 

2 tsp. extra-virgin olive oil

2 medium carrots, cut in 3/4-inch slices

1 small onion, chopped

1 clove garlic, minced

1/2 cup red lentils, rinsed and drained

2 strips orange zest, each 2 inches x 1/2 inch

juice of 1 orange (about 1/2 cup)

1-1/2 tsp. chopped fresh rosemary, or 3/4 tsp. dried and crushed

1-1/2 cups vegetable broth or water

4 oz. soft tofu (bean curd)

Salt and freshly ground pepper to taste

 

1. Heat oil in large saucepan over medium-high heat.

Sauté carrots, onion and garlic until onion is translucent,

about 5 minutes.

2. Add lentils, orange zest, orange juice, rosemary and broth

or water. Bring just to a boil, cover, reduce heat and

simmer until carrots are soft and lentils are mushy, about

20 minutes.

3. Transfer contents of pan to bowl of a food processor. Purée

mixture. Crumble in tofu and process until completely blended.

Season to taste with salt and pepper.

4. Pack pâté into a serving bowl or crock and cool almost to room

temperature. Cover with plastic wrap and refrigerate until

ready to serve. This pâté can be made 2 to 3 days ahead.

5. Serve pâté with crackers as an hors d'oeuvre. Pâté can also

be used to stuff celery sticks or, as a first course, served

on a bed of soft lettuce leaves like Bibb.

Makes 2 cups or about 10 servings.

Calories...64...Fat...2 g...Fiber...4 g.