Toasted Cumin Lentil Pate
Yield: 18 oz
Cook time: 25 minutes
Prep time: 10 minutes
Cost: $.085/oz
Ingredients
1 c. red lentils
1 tsp. garlic
2 ¾ c. water
¼ c. shallots
1 tsp. cumin, toasted & ground
½ tsp. coriander
1 tsp. lemon zest
2 tsp. lemon juice
1 tsp. extra virgin olive oil
1 tsp. vegetable oil
¾ tsp. 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
Serving Suggestions: fill a pastry bag with a round tip and mound on cucumber or cracker and garnish with lemon oil (or olive oil and lemon zest) & toasted cumin
Use as a spread on a sandwich or falafel.
Replace hummus with the lentil pate on a mezze platter with olives, cucumbers, peppers and toasted pita bread