Add the lentil mixture and all other ingredients along with 1 3 1 2 cup water as much as you need to get a thick yet smooth and spreadable consistency similar to hummus. In a large skillet heat the oil. Process the pate till smooth stopping occasionally to scrape the bowl down. Cover saucepan and simmer stirring occasionally 20 minutes. Add the vinegar and some seasoning and roughly mash the mixture until you get a texture you like.
Directions wash lentils quickly drain and place the lentils in a 3 4 quart saucepan. The mixture is baked until it sets which makes it a terrine. Serve the pate with toast crackers or vegetable crudités. Unlike brown or french lentils red lentils cook. While the lentils simmer in a small saute pan over medium heat warm the oil.
Add the garlic onions and herbs. Water if necessary 1 2 teaspoon vinegar. Add the onion and pine nuts and cook. Add the water or stock bring to a boil reduce heat to medium and simmer covered for 20 minutes. Chill for 1 hr then.
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In a food processor add the lentils and onion. Chop the onions and the garlic very finely. 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. Directions in a 3 quart saucepan over high heat combine the lentils with 4 cups water and bring it to a boil. Skim and discard any.
Skim and discard any. In a food processor add the lentils and onion. Method heat the oil in a large pan add the onion and cook slowly until soft and golden. Add the garlic onions and herbs. Directions wash lentils quickly drain and place the lentils in a 3 4 quart saucepan.
Directions in a 3 quart saucepan over high heat combine the lentils with 4 cups water and bring it to a boil. Add the lentil mixture and all other ingredients along with 1 3 1 2 cup water as much as you need to get a thick yet smooth and spreadable consistency similar to hummus.
