Best 2 Lentil Pâté With Cumin And Turmeric Recipes
Welcome to the world of flavors, where lentils take center stage in a delightful culinary creation: lentil pâté with cumin and turmeric. This delectable spread combines the earthy goodness of lentils with the warm embrace of cumin and turmeric, creating a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned pâté connoisseur or a curious home cook looking for a new culinary adventure, this recipe will guide you through the steps of crafting this flavorful and versatile dish. Join us on a journey of taste as we explore the perfect balance of spices, textures, and aromas that make lentil pâté with cumin and turmeric a true masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
RED LENTIL, CUMIN AND TURMERIC MASH
Make and share this Red Lentil, Cumin and Turmeric Mash recipe from Food.com.
Provided by PinkCherryBlossom
Categories Lentil
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and add the onion, garlic and bay leaf. Cook gently for 5 minutes.
- Add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes.
- Add lentils and stock.
- Bring to boil and then simmer for 15 minutes.
- The lentils should be very tender and the stock absorbed.
- Coarsely mash and serve.
Nutrition Facts : Calories 806.9, Fat 12.7, SaturatedFat 1.9, Sodium 19.2, Carbohydrate 128.4, Fiber 24.1, Sugar 2.7, Protein 51.9
LENTIL PATE
This hors d'oeuvre was inspired by traditional pate, but gets its richness from French lentils, cremini mushrooms, and hazelnuts. The legumes and nuts are sources of cholesterol-lowering fiber.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
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.
Nutrition Facts : Calories 256 g, Fiber 5 g, Protein 11 g, SaturatedFat 1 g, Sodium 364 g
LENTIL CAKES (PATTIES)
These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
Provided by SUSANNE C. SWISHER
Categories Main Dish Recipes Burger Recipes Veggie
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
- In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
- Heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 37.8 g, Cholesterol 47.3 mg, Fat 11.1 g, Fiber 7.4 g, Protein 12.3 g, SaturatedFat 1.7 g, Sodium 682.8 mg, Sugar 4.5 g
Tips:
- Use high-quality lentils for the best flavor and texture. Split red lentils are a good choice for this recipe, as they cook quickly and break down easily.
- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Use a large pot to cook the lentils in, as they will expand as they cook.
- Add plenty of water to the pot, as the lentils will absorb a lot of it. For best result, try lentil and water ratio 1:2.
- Bring the lentils to a boil, then reduce heat and simmer until they are tender, about 20 minutes. For split red lentils, 15 minutes should be enough.
- Season the lentils with cumin, turmeric, and salt to taste. You can also add other spices, such as garam masala, chili powder, or coriander.
- Serve the lentils hot with rice, vegetables, or bread. They can also be served as a dip or spread.
Conclusion:
Lentil soup with cumin and turmeric is a delicious and nutritious dish that is easy to make. It is a good source of protein, fiber, and essential vitamins and minerals. This soup is also a good way to use up leftover lentils. Whether you are new to cooking or a seasoned pro, this lentil soup recipe is sure to become a favorite.
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