Lentil Pecan Pate
Forgo red meat, but maintain the luxury of pate with this lentil pecan variation.
- 1 cup red lentils
- 2 cups water
- 1 bay leaf
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 tablespoon chopped garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 tablespoons mirin (rice wine)
- 1 teaspoon umeboshi (sour plum) paste
- 1 tablespoon light miso
- 1/2 cup pecan pieces, toasted
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Rinse lentils. Put them in a pot with water and bay leaf. Bring to a boil over medium heat, lower the head and simmer, covered, until the lentils are very soft and most the water has been absorbed, 15 to 20 minutes, adding more water if necessary. Remove bay leaf, and set aside to cool.
- While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the onion, and cook until it has reduced in volume and begun to soften, about 5 minutes, stirring once or twice.
- Turn down the heat to low, and cook the onion for 15 to 20 minutes, stirring occasionally. If the onion starts to stick, add 1 or 2 tablespoons water (or cooking sherry), and stir to remove any bits of onion from the bottom of the pan. When done, the onion should be various shades of brown, soft and sweet.
- To the onion, add the garlic, thyme and sage, and cook for 1 minute. Remove from the heat and set aside to cool.
- Put the lentils and onion mixture in a food processor. Add all the remaining ingredients and process until the mixture is a smooth paste. Transfer to a bowl, cover and chill before serving.
- Serve with mixed olives, cornichons, seasonal fresh fruit, crackers or crostini.
Recipe Courtesy of Cafe Flora