Recipe - Lentil Pate

3 tablespoon Tamari or soy sauce
1 tablespoon Lemon juice
1 One fourth cup Onions; finely minced
1 One half cup Lentils; dry
3 One half cup Water
3 tablespoon Nutritional yeast flakes
1 One half teaspoon Dried basil or
1 One half tablespoon Fresh basil
One fourth teaspoon Dried sage or
1 teaspoon Fresh sage
1 teaspoon Curry powder
1 teaspoon Cumin powder
2 Cloves garlic; finely minced
One fourth teaspoon Freshly ground black pepper

Date: Thu, 20 Jun 1996 08:36:30 0400 (EDT)

From: Thomas P Collins tcollins@magnus.acs.ohiostate.edu
1. Put first 3 liquids into a medium saucepan and saute onions a few
minutes on low heat.

2. Finely grind the lentils in a food mill or coffee grinder One half cup at a
time until powdery, then add to the onions. Add the rest of the dry
ingredients and stir in water 1 cup at a time, whisking to prevent lumps.
Boil a few minutes on medium low, then cover and simmer for about 45
minutes (it will resemble a thick porridge). Stir frequently while
simmering to avoid scorching the bottom of the pan.

3. Transfer to a lightly oiled bread pan and chill to set overnight or at
least 3 hours. Unmold by inverting on a plate. Garnish with parsley or
tomato slices.

FATFREE DIGEST V96 #171

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.