VM&P: country style lentil pate

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* Exported from MasterCook *

 

Country Style Lentil Pate

 

Recipe By :Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 medium yellow onion -- coarsely grated

1 garlic clove -- minced

1 tablespoon brandy

1 teaspoon sweet paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon cayenne

2 cups cooked lentils -- drained well

(dry lentils double when cooked)

1/2 cup shelled sunflower seeds

2 tablespoons chopped fresh parsley leaves

2 tablespoons all-purpose flour

 

1. Preheat the oven to 375 degrees F Generously oil an 8 x 4-inch loaf pan.

 

2. Heat the oil in a small skillet over medium heat. Add the onion and garlic

and cook, stirring, until softened, about 5 minutes. Stir in the brandy,

paprika, thyme, salt, and cayenne and cook for 2 minutes longer. Set aside.

 

3. In a food processor, combine the lentils, sunflower seeds, and parsley and

pulse to mix. Add the onion mixture and process until blended but not pureed;

leave some texture. Transfer the mixture to a bowl and stir in the flour,

blending well. Taste to adjust the seasonings, then spoon into the prepared pan.

 

4. Bake until firm, about 30 minutes. Serve warm or cool.

 

Description:

" page 32 "

Source:

" Vegetarian Meat and Potatoes Cookbook 2002 "

S(Archived by:):

" Veg-Recipes 2002 "

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Per Serving (excluding unknown items): 210 Calories; 11g Fat (45.6% calories

from fat); 9g Protein; 20g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

181mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.

 

NOTES : Cooked lentils combined with sunflower seeds form the basis of a coarse,

vegetarian-style country pate. It can be made several days ahead of time for

no-fuss entertaining. Serve with French bread rounds or crackers.

 

Nutr. Assoc. : 0 0 0 0 1032 0 0 0 0 0 1452 3394 0