Red Lentil Pate

• 1 cup large or small red lentils, sorted and rinsed
• 4 cups water
• 1 bay leaf
• 3 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1/3 cup pine nuts
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground caraway seeds
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 teaspoon coarse sea salt or kosher salt
• Freshly squeezed juice of 1/2 lemon
• Pita toasts, to serve
• Crudite, to serve

1. In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil.
2. Skim and discard any foam and add the bay leaf.
3. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
4. While the lentils simmer, in a small saute pan over medium heat, warm the oil.
5. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes.
6. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt.
7. Continue to cook for 5 minutes.
8. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan.
9. Remove from the heat.
10. In a food processor, add the lentils and onion mixture and puree until smooth.
11. Transfer to a serving bowl and serve at once.
12. May be covered and chilled and served cold.
13. Serve with pita toasts or crudite.
14. Calories 235; Total Fat 12.5 g; (Sat Fat 1.3 g, Mono Fat 6.3 g, Poly Fat 3.3 g) ; Protein 10g; Carb 22 g; Fiber 5.5 g; Cholesterol 0 mg; Sodium 345 mg

red lentils, water, bay leaf, extravirgin olive oil, onion, pine nuts, garlic, tomato paste, ground coriander, ground caraway seeds, ground cumin, cayenne pepper, salt, freshly squeezed juice, crudite

Taken from www.foodnetwork.com/recipes/red-lentil-pate-recipe.html (may not work)