Red Lentil Pate by The Devine Kitchen

Yield: 8-10 servings

This recipe has been part of my culinary repertoire for decades. I continue to serve it as it’s delicious. I find it to be quite adaptable. Serve it as an appetizer with crostini or crackers, or sliced as an entrée in the form of a loaf. It can also be served as a savory pie in a crust. It’s from The Natural Gourmet Cookbook by Annemarie Colbin, an oldie but goodie.

Ingredients:

2 cups red lentils, well rinsed

3 cups water or vegetable stock (try 1 teaspoon Herbamare to season water and adjust the amount of sea salt)

Bouquet garni* (see note)

1 large yellow onion, small dice

2 large cloves garlic, minced

2 tablespoons extra-virgin olive oil

1 teaspoon each dried basil, thyme and oregano

Pinch red pepper flakes (optional)

1⁄2 cup whole wheat bread crumbs, divided

1 teaspoon sea salt, or to taste

1⁄2 teaspoon freshly ground pepper, divided

1 teaspoon umeboshi vinegar (or substitute with red wine vinegar and a pinch of sea salt) Large handful of fresh parsley, roughly chopped

Note: gather a few parsley sprigs, thyme sprigs and a bay leaf or two into a bundle and tie with butcher’s twine. Add to the lentils while they are cooking and discard after the lentils are cooked.

Method:

1. In a medium saucepan, add lentils and stock. Bring to a boil, skimming off any scum that forms on the top. Add bouquet de garni, reduce heat to low, and simmer, covered, 15-18 minutes.

2. Line the bottom of a 9-inch baking pan with a parchment square. Next oil the pan and sprinkle the bottom with half the bread crumbs. Set aside. Preheat the oven to 375F.

3. In a large skillet, heat the oil over medium heat. Add the onions, garlic, dried herbs, and pepper flakes, stirring every few minutes until onions are slightly golden and fragrant, 10 minutes.

4. When lentils are cooked, add to the onion mixture. Add remaining bread crumbs, parsley and combine. Season with sea salt, cracked pepper, and vinegar, to taste.

5. Pour mixture into the prepared pan, top with remaining pepper and bake for 25-30 minutes, until slightly golden around the edges.

6. Allow to cool to room temperature before serving to ensure the lentils set. Enjoy!