Lentil pate
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Wholewheat bread |
| ½ | cup | Red lentils |
| 1⅓ | cup | Water |
| 1 | each | Onion |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Tahini |
| 1 | teaspoon | Rosemary |
| ½ | teaspoon | Thyme |
| 1 | pinch | Nutmeg |
| 1 | tablespoon | Parsley, chopped |
| 1 | tablespoon | Miso |
Directions
Break bread into pieces, cover with water & soak for 1 hour. Cook lentils in 1⅓ c water until soft. Chop onion & saute in oil until tender & beginning to brown at the edges.
Combine onions & lentils. Squeeze as much moisture as possible out of the bread & add it to the lentils as well. Stir in the tahini, rosemary, thyme & nutmeg. Cook over a low heat for 5 minutes.
Stir in the parsley & miso, beating well. Turn into an oiled casserole dish & bake 30 minutes at 350F. Chill before serving.
Leah Leneman, "365 plus One Vegan Recipes" Submitted By MARK SATTERLY On 03-07-95