Lentil Pâté With Cumin And Turmeric Recipes

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LENTIL PâTé WITH CUMIN AND TURMERIC



Lentil Pâté With Cumin and Turmeric image

Lentils and curry flavors go together beautifully. This pâté tends to be dry if you overcook it, so remove it from the oven when it's just set, before the top cracks.

Provided by Martha Rose Shulman

Categories     appetizer

Time 2h

Yield Serves 8 to 10

Number Of Ingredients 16

1 cup brown lentils, picked over and rinsed
1 quart water
1 bay leaf
1 medium onion
4 garlic cloves, 2 crushed, 2 minced
Salt to taste
2 tablespoons peanut oil or canola oil
1/4 teaspoon cayenne (more to taste)
1/2 teaspoon ground turmeric
1 tablespoon cumin seeds, toasted and coarsely ground
1 teaspoon black or yellow mustard seeds
1 tablespoon tomato paste
2 eggs
2 tablespoons extra virgin olive oil
1/4 cup chopped cilantro
4 teaspoons lemon or lime juice

Steps:

  • Place the lentils in a medium saucepan with the water and bay leaf. Cut the onion in half, and add one half to the pot along with the crushed garlic cloves. Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender. Remove the onion half, and taste and adjust seasoning. Drain and set aside.
  • Preheat the oven to 350ºF. Butter or oil a 5-cup paté tureen or baking dish, or bread pan. Finely chop the other half of the onion. Heat the peanut or canola oil over medium heat in a medium skillet. Add the chopped onion and a pinch of salt. Cook, stirring often, until the onion is tender, about five minutes. Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds. Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes. Stir in the cilantro. Remove from the heat.
  • Place the lentils and eggs in a food processor fitted with the steel blade. Turn it on, add the olive oil and lemon or lime juice and process until smooth. Add the onion mixture, and pulse to combine. Season to taste with salt and pepper. Scrape into the prepared baking dish and cover tightly.
  • Bake for 40 minutes until just set. Remove from the heat and allow to cool. For best results, refrigerate overnight. Serve at room temperature or cold.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 338 milligrams, Sugar 1 gram, TransFat 0 grams

RED LENTIL, CUMIN AND TURMERIC MASH



Red Lentil, Cumin and Turmeric Mash image

Make and share this Red Lentil, Cumin and Turmeric Mash recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Lentil

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, chopped
1 bay leaf
2 teaspoons turmeric
2 teaspoons curry powder
1/2 teaspoon chili paste
2 teaspoons black mustard seeds
1/2 teaspoon cumin seed
400 g red lentils, drained and rinsed
300 ml vegetable stock
1 tablespoon freshly chopped coriander
black pepper

Steps:

  • Heat the oil and add the onion, garlic and bay leaf. Cook gently for 5 minutes.
  • Add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes.
  • Add lentils and stock.
  • Bring to boil and then simmer for 15 minutes.
  • The lentils should be very tender and the stock absorbed.
  • Coarsely mash and serve.

Nutrition Facts : Calories 806.9, Fat 12.7, SaturatedFat 1.9, Sodium 19.2, Carbohydrate 128.4, Fiber 24.1, Sugar 2.7, Protein 51.9

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