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Toasted Cumin Lentil Pate For a Crowd Printer Friendly 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.