Red Lentil Pâté Recipe
Description:
This delightful Red Lentil Pâté, inspired by Annemarie Colbin of the Natural Gourmet, has become a beloved staple in her French vegetarian cooking class. It consistently receives rave reviews, making it an excellent choice for both casual gatherings and elegant dinners.
Cooking Time
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 1 hour | 15 minutes | 1 hour 15 minutes |
Nutritional Information (Per Serving)
| Nutrient | Content |
|---|---|
| Calories | 182.4 |
| Total Fat | 3.8 g |
| Saturated Fat | 0.6 g |
| Cholesterol | 0 mg |
| Sodium | 268.4 mg |
| Total Carbohydrates | 27.7 g |
| Dietary Fiber | 5.1 g |
| Sugars | 1.3 g |
| Protein | 10.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | cups red lentils |
| 5 | cups water |
| 2 | onions, finely chopped |
| 3 | garlic cloves, minced |
| 2 | tablespoons extra virgin olive oil |
| 1 | teaspoon dried basil |
| 1 | teaspoon oregano |
| 1 | teaspoon thyme |
| 1/4 | teaspoon sea salt |
| 1 | tablespoon parsley, chopped |
| 1/2 | teaspoon fresh ground black pepper |
| 1/2 | tablespoon seasoned rice vinegar |
Instructions
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Prepare the Lentils: Begin by washing the red lentils quickly under cold water, draining them thoroughly before placing them in a 3 to 4-quart saucepan.
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Cook the Lentils: Add the water to the saucepan with the lentils. Bring the mixture to a boil, then reduce the heat to medium. Cover the pot and let it simmer for approximately 20 minutes, or until the lentils are tender.
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Sauté Aromatics: While the lentils are cooking, finely chop the onions and garlic. In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic, chopped onions, and the dried herbs (basil, oregano, and thyme). Sauté these ingredients for about 10 minutes, stirring constantly until the onions are golden brown and fragrant.
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Prepare the Baking Pan: Preheat your oven to 375°F (190°C). Lightly oil a 9-inch shallow baking pan or loaf pan, then sprinkle half of the bread crumbs inside, ensuring it’s evenly coated.
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Combine Ingredients: Once the lentils are cooked, stir them thoroughly to create a smooth mash. Add the sautéed onion mixture, remaining bread crumbs, and chopped parsley to the lentils. Season this mixture to taste with sea salt, seasoned rice vinegar, and freshly ground black pepper.
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Bake the Pâté: Pour the lentil mixture into the prepared baking pan. Bake in the preheated oven for 20 to 30 minutes, or until the pâté is set and slightly firm to the touch.
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Cool and Serve: Allow the pâté to cool to room temperature before slicing it. This dish can be served as an appetizer, spread on crusty bread, or enjoyed as part of a main course.
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Enjoy: Serve your Red Lentil Pâté with a garnish of fresh herbs or a drizzle of olive oil for an extra touch of flavor.
Keywords: Beans, < 4 Hours, Vegetarian, Pâté, Lentils, Annemarie Colbin
This recipe is a wholesome option that not only delights the palate but also provides a nutritious boost to any meal. Enjoy creating and sharing this delightful dish with friends and family!
