Mediterranean Red Lentil Pâté

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* Exported from MasterCook *

 

Mediterranean Red Lentil Pâté

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Vegan

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil, plus more for oiling ramekins -- or loaf

pans

3 tablespoons toasted sunflower seeds or chopped -- pistachios

1 1/2 cups finely diced onions

1 cup finely diced shallots

1 teaspoon fennel seeds, gently crushed in a mortar -- and

pestle or under

a chef's knife

1/2 teaspoon dried thyme leaves

1 large clove garlic -- minced

1 tablespoon tomato paste

1/2 cup dry white wine of vermouth

3 cups water

1 1/2 cups red lentils, picked over and rinsed

1 bay leaf

1 teaspoon salt

Freshly ground black pepper

Accompaniments: olives, cornichons, -- pickled

onions,

marinated artichoke hearts, or mushrooms

A few parsley leaves for Garnish

 

Brush oil on the bottom and sides of the loaf pan or ramekins. Sprinkle

sunflower seeds on the bottom. Set aside.

 

In a large, heavy, nonreactive pot, heat the oil. Cook the onions and

shallots over medium-high heat, stirring frequently, until golden brown, 6

to 8 minutes. Stir in the fennel, thyme, garlic, and tomato paste and cook,

stirring constantly, for about 30 seconds. Add the wine and scrape up any

browned bits sticking to the bottom of the pot. Cook until most of the wine

evaporates, about 30 seconds.

 

Add the water, lentils and bay leaf and bring to a boil. Cover and simmer,

stirring occasionally, for 20 minutes. Add the salt and pepper and continue

cooking until the lentils have melted into a coarse purée, 10 to 20 minutes

longer. Remove the bay leaf and adjust the seasonings. (Be sure there's

enough salt.)

 

Stir well smashing any whole lentils onto the sides of the pot to create a

fairly smooth, thick mixture, with a texture similar to oatmeal. If the

purée is loose and soupy, boil it uncovered, stirring frequently, until it

thickens.

 

Ladle the purée immediately into the oiled loaf pans or ramekins. Smooth the

top with a spatula. Cool to room temperature. Cover and chill for at least 2

hours.

 

If you want to unmold the pâté into, first run a knife along the edges. Then

set a plate on top, turn both loaf pan and plate over, and pray. (Actually

I've never had a problem.) Bring the pâté to room temperature. Arrange on a

platter or individual plates with accompaniments. Press a few parsley leaves

into the seed strewn top.

 

Other ideas:

Stuff pâté into a pita or use it to make a focaccia sandwich. Add some

shredded radicchio or arugula leaves.

 

Thin leftovers into a soup by stirring in tomato juice. Adjust seasonings

and garnish with parsley.

 

Serve the pâté freshly cooked and still warm and runny, in small bowls as a

starchy vegetable side dish akin to a dal.

 

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NOTES : Red lentils seasoned with Mediterranean herbs quickly melt down into

a savory purée. (Some people have been observed spreading a hot spoonful of

it onto bread.) When chilled, the mixture firms up into an elegant pâté.

Like most pâtés, this one ages and keeps well, so you can count on enjoying

it for a week or more.

 

Use either two 2-cup mini-loaf pans or 8 individual 1/2-cup ramekins for

chilling the pâté. If using loaf pans, unmold the pâté and serve it whole on

a buffet platter, or set slices on individual plates. Either unmold the

ramekins or serve individual portions right in them.

 

For an appetizer or light lunch, serve the pâté with a small salad of mixed

greens and a variety of the intensely flavored accompaniments suggested

below. And, of course, a sliced baguette.