MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lentil Pate
 Categories: Low fat, Dip, Spread, Posted
      Yield: 2 Cups
 
    3/4 c  Dried lentils
      3 c  Water
      1 xl Onion (2 c);
           - peeled, quartered, sliced
      2    Egg whites; hard-boiled
    1/2 ts Salt
    1/4 ts Black pepper;
           - freshly ground, to taste
 
  This is a recipe that I adapted from Jane Brody's Good Food Gourmet.
  I like it and my husband loves it.
  
  In a small saucepan, cook the lentils in the water for 35 minutes,
  or until they are soft. Drain the lentils and reserve them.
  
  While the lentils are cooking, heat 2 tb water in a skillet, add
  the onion, browning very slowly. The secret of this dish's success
  is to caramelize the onions by a long, gradual browning. Do this
  step while the lentils cook. You may wish to add 1 tb water if the
  pan becomes too dry. Also, while the lentils are cooking, I zap the
  egg whites in a pyrex cup in the microwave to "hard-boil" them. I
  have not tried this recipe without the egg whites yet, so I
  apologize to the vegans on the list!
  
  In the food processor, process the onions until fine, add the egg
  whites, process, then add the lentils and process until a pate-like
  consistency is reached. In Jane Brody's recipe, she says to put all
  the ingredients in a wooden bowl and chop by hand. I have already
  worn out my patience sitting in the kitchen caramelizing the
  onions.

  Posted by: Zite Hutton, Oct 11, 1993
  
  Formatted by: Dale & Gail Shipp, Columbia MD
 
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