Best 6 Red Lentil Pate Recipes

RED LENTIL PATE

Steps:

• Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
• Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
• Chop the onions and the garlic very finely.
• In a large skillet, heat the oil.
• Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
• Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
• Preheat the oven to 375°F.
• Chop the parsley finely.
• When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
• Season to taste with sea salt, vinegar, and pepper.
• Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
• Allow to cool to room temperature before slicing.
• Enjoy!

RED LENTIL PATE

Steps:

• In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
• While the lentils simmer, in a small saute pan over medium heat, warm the oil. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan. Remove from the heat.
• In a food processor, add the lentils and onion mixture and puree until smooth.
• Transfer to a serving bowl and serve at once. May be covered and chilled and served cold. Serve with pita toasts or crudite.

LENTIL PâTé WITH CUMIN AND TURMERIC

Steps:

• Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
• Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
• Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
• Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

RED LENTIL & SWEET POTATO PâTé

Steps:

• Heat the oil in a large pan, add the onion and cook slowly until soft and golden. Tip in the paprika and cook for a further 2 mins, then add the sweet potato, lentils, thyme and stock. Bring to a simmer, then cook for 20 mins or until the potato and lentils are tender.
• Add the vinegar and some seasoning, and roughly mash the mixture until you get a texture you like. Chill for 1 hr, then drizzle with olive oil, dust with the extra paprika and sprinkle with thyme sprigs, if you like. Serve with pitta bread and vegetable sticks.

RED-LENTIL AND RED-PEPPER PâTé

Steps:

• Make pâté:
• pâté Lightly oil terrine, then line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
• Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides, then cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
• Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
• Add spice mixture to onion mixture in saucepan and cook, stirring constantly, until very fragrant, about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
• Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and pure until smooth.
• Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve. Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
• Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
• Make topping:
• Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
• Serve pâté topped with pepper mixture.

RED LENTIL AND RED PEPPER PATE

Steps:

• Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
• Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
• Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
• Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
• about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.
• continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
• Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and purée until smooth.
• Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
• Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
• Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.
• Make topping:.
• Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
• Serve pâté topped with pepper mixture and slices of baguette.
• Notes:.
• • Pâté, without topping, can be chilled in terrine up to 2 days.
• • Topping can be made 1 day ahead and.
• chilled, covered.