Curried Lentil Pate

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* Exported from MasterCook Mac *

 

Curried Lentil Pate

 

Recipe By : Gourmet Vegetarian Feasts, Martha Rose Shulman

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Legumes

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons Safflower or peanut oil

1 medium Onion -- chopped

2 Cloves garlic -- minced or put

through press

2 teaspoons Curry powder

1/4 teaspoon Turmeric

1/4 teaspoon Chili powder

1/2 teaspoon Cumin seeds

1 cup Dried lentils -- washed and picked

over

2 cups water -- (2 to 2 1/2)

1 teaspoon Sea salt

2 Eggs

1/4 cup Milk

1/4 teaspoon Ground ginger

 

1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup

pot and add onion, garlic and spices and saute gently until onion is

tender, adding more oil if necessary

 

2. Add lentils and water, bring to boil, add salt, cover, reduce

heat, and simmer 1 hour or until tender. Add more liquid if

necessary. Remove from heat and drain.

 

3. Preheat oven to 400 degrees F.

 

4. Puree lentils in blender or food processor with remaining

ingredients. Adjust seasonings and pour into a buttered pate terrine

or casserole. Cover and bake for 50 to 60 minutes. Cool and

refrigerate, or serve warm. This can be frozen.

 

Makes 6 servings.

 

Recipes by Martha Rose Shulman. Nutrient data are given to help

healthy individuals select meals that are low in calories, fat,

cholesterol, and sodium.

 

 

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Per serving (excluding unknown items): 153 Calories; 2g Fat (14%

calories from fat); 12g Protein; 22g Carbohydrate; 73mg Cholesterol;

347mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 1/2 Fat

 

 

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