Red lentil pateLinte rosie batutaRode linzen 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.

1 cana linte rosie
1 frunza dafin
2-4 catei usturoi, pisati (dupa gust)
3 linguri ulei de masline
sare si piper, dupa gust

2 cepe (rosii), taiate solzisori
1 lingura ulei de masline
1 lingura bulion de rosii

Lintea se spala bine si se pune la fiert in 2 1/2 cani apa impreuna cu frunza de dafin. Dupa ce a fiert se scurge de apa (apa se pastreaza separat). Se indeparteaza frunza de dafin si se mixeaza cu ajutorul unul blender/robot de bucatarie pana cand se obtine o pasta fina (sau se poate trece prin sita).

Se pune inapoi in cratita, al foc mic, se adauga uleiul si usturoiul si se “bate” cu o lingura de lemn pana cand devine spumoasa (daca este nevoie se adauga putina apa in care a fiert lintea pentru a obtine consistenta dorita). Se potriveste de sare si piper si se pune intr-un castronas.

Se incinge 1 lingura ulei de masline intr-o tigaie si se caleste ceapa, la foc potrivit,  pana cand devine aurie. Se adauga bulionul de rosii si se amesteca bine. Se intinde uniform peste lintea batuta.