How to prepare Lentil pate recipe
Lentil pate recipe
INGREDIENTS
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced (about 1 1/4 cups)
• 1 cup coarsely chopped fresh cremini mushrooms
• 2 large garlic cloves, finely chopped (about 1 teaspoon)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 1/2 cup dry white wine
• 2 cups cooked red lentils (about 3/4 cup dried)
1. Heat olive oil in a large frying pan over medium-high heat. Once
oil shimmers, add onion and mushrooms and sauté, stirring occasionally,
until soft and beginning to brown, about 6 to 7 minutes. Add garlic
and sauté until soft, about 2 minutes.
2. Add all spices and stir to coat onion mixture. Add white wine and
deglaze the pan by scraping up any browned bits sticking to the bottom.
Cook until wine is reduced by half.
3. Remove from the heat and let cool slightly. Remove bay leaf and
transfer mixture to the bowl of a food processor fitted with a blade.
Add cooked lentils and process until mostly smooth, with some small
pieces remaining, about 1 minute. Season well with kosher salt. Spoon
into an airtight container and place in the refrigerator to cool.
Serve over toast points
Your Lentil pate recipe is ready now
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