->Lentil Pate 02 <-

1 C vegetable stock

1/4 C Puy or other small lentils

2 scallions, minced

1 T chopped fresh sage

salt and black pepper

sage leaves for garnish

In a saucepan add the lentils to the stock. Bring to a simmer and cook the lentils until tender, about 30 minutes. In a blender,

puree the cooked lentils and stock together with the scallions and chopped sage. Season to taste. Spoon into 4 small containers and garnish with sage leaves.