Red Lentil Pate
Red Lentil Pate
Enjoy making one of my favourite, deceptive recipes.
No-one expects a vegan to serve pate, and this version is cruelty-free and delicious.
Yields: 1 loaf (perfect party entrée) Time: 1 hour + chilling time
3 Tbsp (24 g) toasted sunflower seeds
3 cups (703 ml) plus 2 Tbsp (30 ml) water, divided
1 large yellow onion, diced
1 cup (160 g) diced shallots, diced
1 tsp (2 g) fennel seeds, crushed in a mortar or under a knife
2 cloves garlic, minced
1/2 tsp dried thyme leaves
1 Tbsp (16 g) tomato paste
1 Tbsp light miso ( bean paste)
1/4 cup (60 ml) dry white wine or sparkling apple cider
1 1/2 cups (288 g) red lentils, rinsed
1 bay leaf
1/2 tsp salt or more to taste
Freshly ground black pepper
Mint, basil or parsley to garnish.
1. Brush a little oil on the bottom and sides of 1 large loaf pan. Sprinkle the sunflower seeds on the bottom of the pan and set aside.
2. In a large pot heat 2 Tbsp water. Cook the onion and shallots on a med-high heat, stirring frequently so that nothing sticks to the bottom, until the onions and shallots turn translucent (about 5-6 minutes). Stir in the fennel, thyme, garlic, tomato paste and miso, then cook stirring constantly for 1 minute. Add the wine and cook until most of the liquid evaporates for a couple of minutes.
3. Add the remaining 3 cups (705 ml) of water, the lentils and the bay leaf and bring to a boil. Cover and reduce the heat to med-low and simmer for 20 minutes, stirring occasionally.
4. Add the salt and pepper and continue cooking until the lentils have melted into a coarse puree, about 10-20 minutes longer. Remove the bay leaf and add more salt if you fancy.
5. Stir well creating a smooth, thick mixture with a texture similar to that of cooked oatmeal. If the puree is thin and soupy boil it uncovered, stirring frequently until it thickens. For a smoother consistency puree in a blender once it’s cooled.
6. Ladle the puree into the oiled loaf pan. Smooth the top with a spatula. Let cool to room temperature. Cover and chill for at least 2 hours, but overnight is preferable. Flip the loaf pan over a platter and lift gently to reveal the pate. Garnish with the parsley and serve with oat cakes, potato chips or sliced vegetables.