Red Lentil Pate
Appetizers Fasting Recipes Budget Recipes Vegetables Gluten-Free Recipes
I promised back in May a red lentil pate...
Ingredients
200 g red lentils
50 g goat cheese (fresh; creamy; optional)
1 medium onion
1 carrot
1 large roasted pepper (kapia; you should have about 80-100 g roasted pepper flesh)
3 garlic cloves
10 basil leaves
1 tablespoon vinegar (white or red wine; or sherry)
4 tablespoons olive oil
salt
Servings: 4
How to prepare red lentil pate
- Roast the pepper, peel off the skin, and remove stem and seeds, then cut into strips. Collect the juice from the pepper. Add the vinegar and let it sit until needed.
- In hot oil, add the finely chopped onion and carrot sliced as thin as possible (so it cooks at the same time as the lentils). Saute just until the onion softens a bit (about 5 minutes).
- Add the lentils, salt, and 500 ml water and bring to a boil. Simmer covered for 15 minutes.
- Put the pot contents in a blender together with the roasted pepper (including its liquid), crushed garlic, and basil. Blend until you get a thick, smooth paste. Adjust salt to taste.
- If desired, add crumbled goat cheese and gently fold in (with a spoon this time). The pate is good without cheese too.
- Pour the pate into jars and let it cool. The pate will firm up, becoming spreadable. It's great on toasted bread.
