Red Lentil Pate
Recipe by Marie Summerwood
Very user friendly bean, the red lentil.
2 TB + 2 tsp good olive oil
4 c boiling water
2 c red lentils, check for stones
2 cloves garlic, chopped
1 med onion, chopped, 1 c
1 c cooked sea palm fronds, chopped
3/4 tsp dried rosemary, freshly ground is best
1 tsp good quality salt
1 TB umeboshi vinegar
Heat oil in a cast iron skillet. Add onions and saute for 3 - 4 minuates then add the garlic. Saute until the onions are translucent. Add the sea palm fronds and the lentils. Saute, add more olive oil if necessary, to coat the lentils and the vegetables. Saute 3-5 minutes until quite hot, then add boiling water. Stir and bring to the simmer, cover and let cook low for 20-25 minutes until lentils are fully cooked and will fall apart when you stir them. At this point, add another 2 tsp's of olive oil, the rosemary, the salt and the umeboshi vinegar. Stir well. Serve hot with rice and chutney and sauteed bok choy. The pate will set up some if allowed to sit for an hour or two. You can serve it cold on crackers. You can add water and tamari or miso broth to make a gravy or a soup.