Lentil Pecan Pâté Recipes

LENTIL PATE

Steps:

• Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
• Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, and nuts in a food processor until coarsely combined. Transfer to a large bowl, and stir in the egg whites.
• Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
• To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.

LENTIL-PECAN PâTé

Steps:

• 1. Place lentils, bay leaf, and 2 cups water in saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, 15 to 20 minutes, or until lentils are very soft. Cool, then remove bay leaf. 2. Heat olive oil in skillet over medium heat. Add onion, and cook 5 to 7 minutes or until soft and translucent, stirring once or twice. Reduce heat to low, and cook onion 15 to 20 minutes more, or until browned and caramelized, stirring occasionally. If onion starts to stick, add 1 to 2 Tbs. water, and stir to remove any bits of onion from bottom of pan. Add garlic, thyme, and sage, and cook 1 minute more. Cool. 3. Place lentils and onion mixture in food processor with pecans, mirin, miso, umeboshi paste, salt, and pepper. Purée until smooth. Chill 2 hours, or store up to 3 days in fridge. To serve: Scoop pâté onto plate and surround with crackers and fruit.

VEGAN LENTIL PATE (AKA FAUX GRAS)

Steps:

• Heat 1 tbsp of olive oil in a sauce pan over medium heat. Add the onions and garlic and sauté until soft. Add the lentils, bay leaf, and water, stir, and bring to a boil. Cook for 10-20 minutes, until the lentils are tender, then drain.
• Grind the cashews in the food processor until they resemble a coarse meal.
• Pour the lentils and onions into the food processor. Remove the bay leaf. Cover and begin to puree, slowly adding the vinegar, remaining olive oil, tarragon, salt and pepper. If the mixture seems too dry or thick, add a little more olive oil, and taste to adjust seasonings.
• Scrape the contents of the mixer into a Tupperware container and chill for at least 2 hours.