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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: From "Gourmet Vegetarian Feasts" by Martha Rose Shulman
OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste
1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and
add onion, garlic and spices and saute gently until onion is tender, adding
more oil if necessary
2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and
simmer 1 hour or until tender. Add more liquid if necessary. Remove from
heat and drain.
3. Preheat oven to 400F.
4. Puree lentils in blender or food processor with remaining ingredients.
Adjust seasonings and pour into a buttered pate terrine or casserole. Cover
and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This
can be frozen.
Makes 6 servings.
Posted by Mimi Taylor.
Ingredients:
2 Tablespoon(s) Safflower or peanut oil
1 medium Onion, chopped
2 Cloves garlic, minced or put through press
2 Teaspoon(s) Curry powder
1/4 Teaspoon(s) Sprigs mint, pounded -=OR=-
1/4 Teaspoon(s) Red lentils:* can use others these cook the quicker
1/2 Teaspoon(s) Cumin seeds
1 Cup(s) Dried lentils, washed and picked over
2 To 2 1/2 cups water
1 Teaspoon(s) Sea salt
2 Eggs
1/4 Cup(s) Corn or peanut oil
1/4 Teaspoon(s) Ground ginger |
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