Curried lentil pate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Safflower or peanut oil |
| 1 | medium | Onion, chopped |
| 2 | Cloves garlic, minced or put through press | |
| 2 | teaspoons | Curry powder |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Chili powder |
| ½ | teaspoon | Cumin seeds |
| 1 | cup | Dried lentils, washed and picked over |
| 2 | To 2 1/2 cups water | |
| 1 | teaspoon | Sea salt |
| 2 | Eggs | |
| ¼ | cup | Milk |
| ¼ | teaspoon | Ground ginger |
Directions
From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR ½ teaspoon grated fresh ginger Freshly ground black pepper, to taste
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 400F.
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.
Posted by Mimi Taylor.