Recipes

Lentil and Red Pepper Pate

Getting tired of the same old hummus? Spread the news and give this pretty and veggie-packed app a try! 
Print Recipe
Course Vegetable Appetizers
Cuisine Continental
Servings 12 servings
Calories 2691.08 kcal

Ingredients
  

  • 4 tablespoon(s) butter, unsalted
  • 1 cup(s) onion, thinly sliced
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 1 1/4 teaspoon(s) salt, table
  • 1 1/2 teaspoon(s) coriander
  • 1 teaspoon(s) smoked paprika (sweet or hot)
  • 1 teaspoon(s) paprika (not hot)
  • 1/2 teaspoon(s) spices, pepper, black
  • 1/4 teaspoon(s) cayenne pepper
  • 8 ounce(s) white wine
  • 1 1/2 cup(s) red lentils
  • 2 cup(s) water
  • 1 tablespoon(s) agar agar sea vegetable flakes
  • 2 teaspoon(s) balsamic vinegar, separated
  • 8 ounce(s) cream cheese, softened
  • 1 cup(s) chopped roasted red peppers, patted dry, separated
  • 1 tablespoon(s) extra virgin olive oil
  • 1 teaspoon(s) oregano, finely chopped

Instructions
 

  • Lightly oil a medium, oblong bowl and line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of the bowl.
  • Heat 2 tbsp butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides.
  • Cook onions, garlic, bay leaf, and 1/2 tbs salt, stirring occasionally, until onions are golden brown, about 12 minutes.
  • Meanwhile, stir together coriander, paprika, black pepper, cayenne, and 1/2 tbs salt in a small bowl.
  • Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant, about 1 minute.
  • Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes.
  • Cover saucepan and simmer, stirring occasionally, 20 minutes.
  • Remove lid and continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more.
  • Stir in vinegar and discard bay leaf.
  • Puree cream cheese, 1/2-cup red peppers, and remaining 4 tbsp butter in a food processor until smooth.
  • Add lentil mixture and remaining 1/4 tbs salt and puree until smooth.
  • Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
  • Discard lentil skins.
  • Stir in oregano and remaining 1/4-cup red peppers.
  • Pour mixture into the bowl, smoothing top, and chill, loosely covered, at least 8 hours.
  • Run a sharp paring knife along the sides of the bowl, then invert a platter over the bowl and invert pate onto platter.
  • Holding 1 end of parchment overhang against platter, lift off terrine.
  • Discard parchment paper.
  • Let pate stand at room temperature 1 hour before serving.
  • Make topping: Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
  • Serve pate topped with pepper mixture and slices of baguette.

Nutrition

Calories: 2691.08kcalCarbohydrates: 228.97gProtein: 94.79gFat: 136.99gSaturated Fat: 76.06gCholesterol: 349.04mgSodium: 4529.4mgFiber: 59.5gSugar: 26.64g
Keyword Butter, Vegetables
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