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Lentil Pate Lentil Pate aka "I Can't Believe It's Not Chopped Liver" Printer version of this recipe (note) This originally came from a Jewish Home Extension cookbook, whose writer or editor had a penchant for whimsical in-joke titles (note 2) I think I remember using pecans instead of walnuts. I usually do make that substitution, because most years I buy local pecans from the grove at harvest, at a tiny fraction of the grocery store price, though more work as I need to pick them out of the shells myself Cooking time: 30 min Chilling time: 2 hours 2 cups water 1 cup lentils 2 boullion cubes, chicken or vegetable 1 tsp olive oil or margarine 1 large onion, chopped 1 cup walnuts salt and pepper, to taste Parsley, for garnish Cocktail rye bread Crisp raw vegetables In water, cook lentils with boullion cubes, covered, in 2-qt saucepan, about 30 minutes, or until tender. More water can be added if necessary. Drain. Heat oil in skillet. Saute onion until translucent. In a food processor, process lentils, onion, and walnuts until desired consistency. Season to taste with salt and pepper. Chill. Serve mounded on platter, garnish with parsley. Surround with bread and/or vegetables. Makes 2 cups. From: Sibyl Smirl To: anglican@stsams.org Date: Mon, 31 Jul 2006 Subject: [Anglican] lentil recipe |