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  • 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB3, B9, B12, C, D
MineralsIodine, Fluorine

Ingredients Jump to Instructions ↓

  1. 2 tb Safflower or peanut oil

  2. 1/4 c Milk

  3. 2 Eggs

  4. 1 ts Sea salt

  5. 2 To 2 1/2 cups water

  6. picked over

  7. 1 c Dried lentils, washed and 1/2 ts Cumin seeds

  8. 1/4 ts Chili powder

  9. 1/4 ts Turmeric

  10. 2 ts Curry powder

  11. through press

  12. 2 Cloves garlic, minced or put

  13. 1 md Onion, chopped

  14. 1/4 ts Ground ginger

Instructions Jump to Ingredients ↑

  1. From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1.

  2. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2.

  3. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender.

  4. Add more liquid if necessary.

  5. Remove from heat and drain.

  6. Preheat oven to 400F.

  7. Puree lentils in blender or food processor with remaining ingredients.

  8. Adjust seasonings and pour into a buttered pate terrine or casserole.

  9. Cover and bake for 50 to 60 minutes.

  10. Cool and refrigerate, or serve warm.

  11. This can be frozen.

  12. Makes 6 servings.

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