Date: Mon, 11 Oct 93 08:28:45 PDT
From: Zite Hutton (hutton@henson.cc.wwu.edu)
This is a recipe that I adapted from Jane Brody's Good Food Gourmet. I
like it and my husband LOVES it.
Lentil Pate
(makes about 2 cups)
3/4 cup (4 oz.) dried lentils
3 cups water
1 very large onion, peeled, quartered, and sliced (2 cups)
2 hard-boiled egg whites
1/2 tsp. salt
1/4 to 1/2 tsp. freshly ground black pepper, to taste
In a small saucepan, cook the lentils in the water for 35 minutes, or
until they are soft. Drain the lentils and reserve them.
While the lentils are cooking, heat a couple of tablespoons of water in a
skillet, add the onion, browning VERY slowly. (The secret of this dish's
success is to caramelize the onions by a long, gradual browning. *Do this
step while the lentils cook.*) You may wish to add a tablespoon of water
if the pan becomes too dry. Also, while the lentils are cooking, I zap
the egg whites in a pyrex cup in the microwave (to "hard-boil" them). I
have not tried this recipe without the egg whites yet, so I apologize to
the vegans on the list!
In the food processor, process the onions until fine, add the egg whites,
process, then add the lentils and process until a pate-like constistency
is reached. (In Jane Brody's recipe, she says - instead - to put all the
ingredients in a wooden bowl and chop by hand. I have already worn out my
patience sitting in the kitchen caramelizing the onions....)
kwovo ovo