Lentil Pecan Pate
- 1cup red lentils
- 2cups water
- 1 bay leaf
- 1tablespoon olive oil
- 1 medium onion diced
- 1tablespoon chopped garlic
- 1/2teaspoon dried thyme
- 1/2teaspoon dried sage
- 2tablespoons mirin (rice wine)
- 1teaspoon umeboshi (sour plum) paste
- 1tablespoon light miso
- 1/2cup pecan pieces, toasted
- 1teaspoon salt
- 1/2teaspoon 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