Best 4 Lentil Pâté With Cumin And Turmeric Recipes

SMOOTH AND EASY TO MAKE GREEN LENTIL PATé

Steps:

• Soak the lentils in water for minimum 2 hours or overnight; rinse after soaking;
• Put the lentils with the bay leaves in a medium sized pot with 2 cups of water; bring to a boil and let it simmer until the water is absorbed by the lentils;
• When the lentils are cooked set aside and take out the bay leaves;
• In a large pan add the 2 tbsp of olive oil and, when it's hot, add the diced onion and minced garlic; sauté over medium heat for 1-2 minutes until they turn yellow; stir continuously to prevent burning;
• Add the cooked lentils together with the rest of the ingredients (except the olive oil) and ½ cup of water (or more if you prefer it less thick) and cook for 10 minutes; set aside and allow it to cool;
• Put the lentils with the remained 2 tbsp of olive oil in a high speed blender or a food processor;
• Blend the lentils until you get a smooth paste;
• Transfer it to a bowl, garnish with fresh coriander leaves and enjoy.

LENTIL PATE

Steps:

• Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
• Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
• Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
• To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

RED LENTIL, CUMIN AND TURMERIC MASH

Steps:

• Heat the oil and add the onion, garlic and bay leaf. Cook gently for 5 minutes.
• Add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes.
• Add lentils and stock.
• Bring to boil and then simmer for 15 minutes.
• The lentils should be very tender and the stock absorbed.
• Coarsely mash and serve.

LENTIL CAKES (PATTIES)

Steps:

• Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
• In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
• Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.