LENTIL PâTé WITH CUMIN AND TURMERIC
Lentils and curry flavors go together beautifully. This pâté tends to be dry if you overcook it, so remove it from the oven when it's just set, before the top cracks.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
- Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
- Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
- Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 1 gram, TransFat 0 grams
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Ekram Nagn
[email protected]I can't wait to try this recipe! Lentils are one of my favorite ingredients, and I love the combination of cumin and turmeric.
laiba farooq
[email protected]This soup is a great way to get your daily dose of lentils. It's packed with protein and fiber, and it's also very affordable.
Terence Muvuti
[email protected]I'm always looking for new lentil soup recipes, and this one is a keeper. It's easy to make and it's always a hit with my family.
Abdullah Hil Hasib
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the spices give it a nice kick.
ALEX SSEKANWAGI
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying soup.
diaa mazari
[email protected]This is a great recipe for a quick and easy weeknight meal. The lentils cook quickly and the spices add a lot of flavor.
Ren'e Nunya
[email protected]I'm not a big fan of lentils, but this soup was surprisingly good. The spices really make it.
Justice Boadi
[email protected]This lentil soup is simply delicious! The cumin and turmeric give it a wonderful flavor. I will definitely be making this again.
namawejje hajarah
[email protected]This soup is a great way to use up leftover lentils. I added some chopped vegetables and it was a complete meal.
kenneth darnell
[email protected]I love this lentil soup! It's so easy to make and it's always a hit with my family. The cumin and turmeric give it such a unique flavor.
Buddika Udawattha
[email protected]Just tried this recipe and it was delicious! The lentils were cooked perfectly and the spices were just right. I'll definitely be making this again.
MD. Shakib Ali Ali
[email protected]This lentil soup is amazing! The cumin and turmeric give it a warm and inviting flavor. I added a little bit of cayenne pepper for a bit of heat, and it turned out perfect. Will definitely be making this again.