Friday March 6th, 2015
Red lentil pate
1 cup red lentils
1 bay leaf
2-4 cloves garlic, mashed (to taste)
3 tablespoons olive oil
salt and pepper, to taste
For the topping:
2 (red) onions, finely sliced
1 tablespoon olive oil
1 tbsp. tomato puree/paste
Wash the lentils thoroughly and cook them in 2 1/2 cups water, together with the bay leaf. Drain but keep the moisture aside. Remove the bay leaf and blend/process until smooth.
Put the lentils back in the pan, on low heat, add the oil and garlic and “beat” it with a wooden spoon until it becomes foamy (if necessary add a little water from the lentils to get the desired consistency). Add salt and pepper to taste and transfer the lentils to a serving bowl.
Heat 1 tablespoon of olive oil in a pan and simmer the onions on medium heat until golden brown. Add the tomato puree and mix well. Spread evenly over lentil pate.
2 thoughts on : Red lentil pate
Iti multumesc Fleur pentru aceasta reteta minunata. Tocmai am incercat-o pentru prima data si recunosc ca marginile castronului nu le-am lins inca doar pentru ca plesnesc dupa ce am mancat unul intreg.
Cu mult drag, Gabriela! Ma bucur ca ti-a placut!