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INGREDIENTS

2 Cloves garlic ; minced
2 cups water ; (to 2 1/2 cups)
2 tb Safflower oil ; or peanut oil
1 md Onion ; chopped
1/4 ts Turmeric
2 ts Curry powder
1/4 ts Chili powder
1/4 ts Ground ginger
1/2 ts Cumin seeds
1 c Dried lentils ; washed
2 Eggs
1 ts Sea salt
1/4 c milk

Servings

INSTRUCTIONS

From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. 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. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. 3. Preheat oven to 400F. 4. Puree lentils in blender or food processor with remaining ingredients. Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings. Posted by Mimi Taylor.

NOTES

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Curried Lentil Pate

2 Cloves  garlic minced
2 cups water (to 2 1/2 cups)
2 tb Safflower oil or peanut oil
1 md Onion chopped
1/4 ts Turmeric 
2 ts Curry powder 
1/4 ts Chili powder 
1/4 ts Ground ginger 
1/2 ts Cumin seeds 
1 c Dried lentils washed
2  Eggs 
1 ts Sea salt 
1/4 c milk

From "Gourmet Vegetarian Feasts" by Martha Rose Shulman    OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste    1.  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.  Add lentils and water, bring to boil, add salt, cover, reduce heat, and  simmer 1 hour or until tender. Add more liquid if necessary. Remove from  heat and drain.    3.  Preheat oven to 400F.    4.  Puree lentils in blender or food processor with remaining ingredients.  Adjust seasonings and pour into a buttered pate terrine or casserole. Cover  and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This  can be frozen.    Makes 6 servings.    Posted by Mimi Taylor.

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Nutrition

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Serving Size: 1 Serving (167g)
Recipe Makes: 6

Calories: 228
Calories from Fat: 118 (52%)

Amt Per Serving		% DV

	Total Fat 13.1g	18 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 4.6g
Cholesterol 352.7mg		109 %
Sodium 412.9mg		14 %
Potassium 308.4mg		8 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 5.3g	21 %
	Sugars, other 7.4g
Protein 15g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 228

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