Ingredients
-
2
-
5
-
2
-
3
-
2
-
1
-
1
-
1
-
1/4
-
1
-
-
-
-
-
Directions
Red Lentil Pate,This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.,Okay, this one had me right from “hello”!!! I have NEVER rated a recipe before making it, but I adore lentils so darn much, and am so impressed by the ingredients in this, that I can tell it will go into the permie file…making some this very day!,My husband & I are very health conscious vegans who eat lentils all the time. My husband, who usually eats anything, refused to eat this meal. He kept remarking about how gross it was. I thought it was OK smothered with some tasty gravy but by itself it was mush and bland.
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Steps
|
1
Done
|
Wash Lentils Quickly, Drain, and Place the Lentils in a 3-4 Quart Saucepan. |
|
2
Done
|
Add the Water or Stock, Bring to a Boil, Reduce Heat to Medium, and Simmer, Covered, For 20 Minutes. |
|
3
Done
|
Chop the Onions and the Garlic Very Finely. |
|
4
Done
|
in a Large Skillet, Heat the Oil. |
|
5
Done
|
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. |
|
6
Done
|
Oil a 9-Inch Shallow Baking Pan or Loaf Pan and Sprinkle With Half the Bread Crumbs, Completely Coating the Inside of the Pan. |
|
7
Done
|
Preheat the Oven to 375f. |
|
8
Done
|
Chop the Parsley Finely. |
|
9
Done
|
When the Lentils Are Done, Stir Them Thoroughly to Mash, Add the Onion Mixture, Bread Crumbs, and Parsley. |
|
10
Done
|
Season to Taste With Sea Salt, Vinegar, and Pepper. |
