Red Lentil Pate

I was going to post my most recent and most fantastic chili recipe with a hidden super-power ingredient, but then I discovered THIS on Recipezaar. I was so excited that I had to whip up a batch to sample. C'est magnifique!

The result is very close to the excellent lentil spread I've been buying from a woman at the farmer's market. Maren also really likes it in a wrap, which makes lunch-making time happy time for me. Packed with protein and soooooo delicious.

Red Lentil Pate

This is from Annemarie Colbin who wrote the Natural Gourmet. She says this is a staple in the French vegetarian cooking class that she teaches and never fails to win raves.

INGREDIENTS
2 cups red lentils
5 cups water or light vegetable stock
2 medium onions
3 cloves garlic
2 tablespoons sesame oil or extra-virgin olive oil
1 teaspoon dried basil
1 teaspoon oregano
1 teaspoon thyme
1/4 cup whole wheat bread crumbs
1 teaspoon sea salt, to taste
1/2 cup parsley
1/2 teaspoon fresh ground black pepper, to taste
1 teaspoon seasoned rice vinegar

DIRECTIONS
1) Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
2) Chop the onions and the garlic very finely. In a large skillet, heat the oil. Add the garlic, onions, and herbs and saute over medium heat, stirring constantly, for about 10 minutes, or until the onions and garlic are browned and fragrant.
3) Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan. Preheat the oven to 375*F.
4) Chop the parsley finely. When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley. Season to taste with sea salt, vinegar, and pepper.
5) Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set. Allow to cool to room temperature before slicing.