Curried Lentil Pate
Yield
6 servingsPrep
30 minCook
2 hrsReady
2 hrsLow in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
safflower oil
or peanut oil |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2 | teaspoons |
curry powder
|
|
| ¼ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
chili powder
|
|
| ½ | teaspoon |
cumin seeds
|
|
| 1 | cup |
lentils
washed and picked over |
|
| 2-2 ½ | cups |
water
|
|
| 1 | teaspoon |
sea salt
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
milk
|
|
| ¼ | teaspoon |
ginger
ground, or 1/2 teaspoon fresh ginger |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
safflower oil
or peanut oil |
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1E+1 | ml |
curry powder
|
|
| 1.3 | ml |
turmeric
|
|
| 1.3 | ml |
chili powder
|
|
| 2.5 | ml |
cumin seeds
|
|
| 237 | ml |
lentils
washed and picked over |
|
|
water
|
|
||
| 5 | ml |
sea salt
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
milk
|
|
| 1.3 | ml |
ginger
ground, or 1/2 teaspoon fresh ginger |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
- Heat vegetable or peanut oil in heavy bottomed saucepan or until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain.
- Preheat oven to 400℉ (200℃).
- Purée lentils in blender or food processor with remaining Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings.
