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Recipes

Toasted Cumin Lentil Pate For a Crowd
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Yield: 180 oz.
Cook time: 25 minutes
Prep time: 10 minutes
Cost: $.085/oz
300 appetizers sized bites
 

Ingredients
10 c. red lentils
4 T. garlic
27.5 c. water
2 ½ c. Shallots
3 ½ T. cumin, toasted & ground
2 T. coriander
1 tsp. cayenne
3 ½ T. lemon zest
1 ¼ c. lemon juice
4 T. extra virgin olive oil
2 T. kosher or sea salt
 
Directions
Add lentils, water and garlic to a sauce pan and bring to a boil Once boiling, turn down heat to medium and cook for 25 minutes or until the lentils are very tender and water is fully absorbed and evaporated.  Be sure to stir occasionally, and more frequently at the end. While the lentils are cooking, sauté shallots on medium high in vegetable oil until lightly caramelized, 3-5 minutes.  Add shallots to the lentil pot once caramelized. In a food processor add cooked lentils, caramelized shallots, cumin, coriander, lemon juice and zest, cayenne, salt and olive oil. Puree until silky smooth. Cool and adjust seasoning before serving
 
This was tested at the home use level and scaled up.
It has NOT been tested!

Please use your discretion when preparing for in a larger batch. It’s important that the lentils be essential liquid free by the end of cooking time so don’t add water unless you are working with older lentils which might require longer cooking time and more liquid.