Recipe - Lentil-Mushroom Pate

One half ounce Dried porcini mushrooms
One half cup Red lentils (or regular
lentils), rinsed and
drained, * see note
One half cup Sliced leek
14 ounce Beef broth
One half teaspoon Dried thyme; crushed
2 Cloves garlic
1 tablespoon Olive oil
Belgian endive leaves

Decorticated red lentils have had the seed coat removed so they cook in
less time than regular lentils. If using regular lentils, cook the seasoned
mixture for 2530 minutes. Place mushrooms, lentils, leek, beef broth, and
thyme in a medium sauce pan. Bring to boiling; reduce heat. Cover and
simmer for 1012 minutes or until lentils are tender. Drain, reserving
liquid. Place lentil mixture, garlic and olive oil in a blender container
or food processor bowl. Cover and blend or process until smooth, adding
just enough of the reserved cooking liquid (about One fourth cup) to make a
spreadable consistency. Cover and chill. Serve with Belgian endive leaves.
Makes 1214 servings.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 92.
Posted to MCRecipe Digest V1 #866 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997