Add shallots and cook stirring often until. Once the onion becomes translucent add the spices and fry them for a little bit too. Bring to a boil then reduce the heat and simmer uncovered until the lentils are very tender about 20 min. Water if necessary 1 2 teaspoon vinegar. Step 3 reserve 2 heaping tablespoons of shallot.
In a large skillet heat the oil. Ingredients 1 cup lentils precooked in 2 cups of water or 1 1 2 cups canned cooked lentils drained 1 sweet onion chopped 4 cloves garlic minced finely 6 teaspoons margarine or other butter alternatives 1 teaspoon black pepper optional. Add the garlic onions and herbs. Meanwhile heat the olive oil in a saucepan on medium heat. Pour in olive oil and truffle oil and pulse until almost smooth.
Pair this green lentil pâté with a kale and persimmon salad to add even more texture color and savory flavors to your thanksgiving dinner table. Step 2 meanwhile heat the oil in a large skillet over medium heat. Add 180g of lentils and the vegetable stock and sprinkle some salt and pepper if desired. Green lentils are a great source of protein and bring a rich and robust flavor to the dish especially when paired with crimini mushrooms sautéed shallots and roasted hazelnuts. Directions wash lentils quickly drain and place the lentils in a 3 4 quart saucepan.
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Directions step 1 bring lentils stock 1 3 4 cups water onion thyme bay leaf salt and pepper to a boil in a medium saucepan. Directions step 1 bring lentils stock 1 3 4 cups water onion thyme bay leaf salt and pepper to a boil in a medium saucepan. Pulse to preferred thickness and consistency. Pair this green lentil pâté with a kale and persimmon salad to add even more texture color and savory flavors to your thanksgiving dinner table. In a large skillet heat the oil.
Drain and set aside. Add shallots and cook stirring often until.
