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Thursday, October 7, 2010

French Lentil Pate

Hello, Dollies. 

It's so nice to have you back where you belong. 

Last night I made a big pot of Cauliflower Bisque with Buttered Bread Crumbs from Alicia Silverstone's (yes, as in 'Cher' from Clueless) blog The Kind Life.  It was mighty delish and her blog is definitely worth a visit.  If you dig her blog, pick up a copy of her book The Kind Diet.  Great for non-vegan's who are curious about goin' veggie, vegan's and also crazy health nuts (reffered to in the book as Superhero's).  

As part of my continued effort to consume more protein, I made a very chic French Lentil Pate.  What`s with all the legumes?  Why don't I just eat more tofu as it's low in fat and sky high in protein?  I have a soy intolerance, folks.  Tofu gives me a mighty tummy ache.  Although sometimes, in the name of vegan cheesecake, I'll grin and bear it.  So the occasional soy based recipe may pop up on here.  

ANYWAYS, back to the pate.  SO easy to make, whip it up the next time you have people over for some vino and you are sure to impress :)

 French Lentil Pate
1 cup french lentils (green lentils)
1 bay leaf
2 cups water or veggie stock
1 onion, diced
3 cloves garlic, chopped
1 tsp thyme (or whatever savory herbs you like!)
2 tsp smoked paprika
1 tbsp djon mustard
1 glass red wine
2 tbsp shoyu
olive oil

Bring the lentils and bay leaf to a boil in the water or stock.  Reduce to a simmer and cook the lentils with a lid on the pot until all the liquid is absorbed. 

Meanwhile, saute the onions and garlic until soft in a bit of safflower oil.  Add the thyme, paprika, wine, mustard and shoyu and stir until most of the liquid is absorbed.  Add the onion mixture to the cooked lentils and puree with an immersion blender or food processor until very smooth.  Season with S&P!

Serve the pate in a ramekin with a thin layer of olive oil drizzled over the top and lots of fancy crackers or crostini.

Ooh lala!

Kisses, V.V.

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