Lentil-Pecan Country-Style Pate Recipe

Lentil-Pecan Country-Style Pate Recipe

Ingredients

Makes 6 to 8 servings

• 1 cup brown lentils, picked over, rinsed and drained
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, chopped
• 1 1/4 teaspoons dried thyme
• 1/4 teaspoon ground allspice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sherry or brandy (optional)
• 2 tablespoon sherry vinegar
• 1/2 cup toasted chopped pecan pieces
• 2 tablespoons chopped fresh parsley
• 2 tablespoons all-purpose flour

Method

1. In a saucepan of boiling salted water, cook the lentils until soft, about 40 minutes
2. Drain well and set aside
3. Preheat the oven to 375°F
4. Lightly oil a 9-inch loaf pan and set aside
5. In a medium skillet, heat the oil over medium heat
6. Add the onion and garlic and cook until soft, about 5 minutes
7. Stir in the thyme, allspice, salt, pepper and sherry, if using
8. Cook 1 minute longer and set aside
9. In a food processor, combine the cooked lentils with the onion mixture
10. Add the vinegar, pecans and parsley and process until mixed, but not pureed
11. Add the flour and pulse to combine
12. Taste, adjusting seasonings if necessary, then spoon into the prepared pan and bake until firm, 30 to 40 minutes
13. Cool the pate to room temperature, then refrigerate until chilled, 3 to 4 hours
14. When ready to serve, run a knife along the edge of the pan and invert onto a plate
15. Garnish decoratively and serve at room temperature

Full List of Lentil Recipes
Full List of Pate Recipes