Recipe - Curried Lentil Pate

2 tablespoon Safflower or peanut oil
1 md Onion, chopped
2 Cloves garlic, minced or put
through press
2 teaspoon Curry powder
One fourth teaspoon Turmeric
One fourth teaspoon Chili powder
One half teaspoon Cumin seeds
1 cup Dried lentils, washed and
picked over
2 To 2 One half cups water
1 teaspoon Sea salt
2 Eggs
One fourth cup Milk
One fourth teaspoon Ground ginger

From "Gourmet Vegetarian Feasts" by Martha Rose Shulman

OR One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini