LENTIL PâTé WITH CUMIN AND TURMERIC
Lentils and curry flavors go together beautifully. This pâté tends to be dry if you overcook it, so remove it from the oven when it's just set, before the top cracks.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
- Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
- Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
- Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 1 gram, TransFat 0 grams
LENTIL PATE
This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
- Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
- Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
- Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
- To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.
Nutrition Facts : Calories 256 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 364 g
RED LENTIL, CUMIN AND TURMERIC MASH
Make and share this Red Lentil, Cumin and Turmeric Mash recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lentil
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and add the onion, garlic and bay leaf. Cook gently for 5 minutes.
- Add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes.
- Add lentils and stock.
- Bring to boil and then simmer for 15 minutes.
- The lentils should be very tender and the stock absorbed.
- Coarsely mash and serve.
Nutrition Facts : Calories 806.9, Fat 12.7, SaturatedFat 1.9, Sodium 19.2, Carbohydrate 128.4, Fiber 24.1, Sugar 2.7, Protein 51.9
LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
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