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Bring lentils, stock, 1 3/4 cups water, onion, thyme, bay leaf, salt, and pepper to a boil in a medium saucepan. Reduce heat; simmer, adding water as needed (about 1/2 cup at a time) to prevent lentils from drying out, until they are tender, about 30 minutes. Discard onion, thyme, and bay leaf; set lentils aside.
Meanwhile, heat the oil in a large skillet over medium heat. Add shallots, and cook, stirring often, until golden, 10 to 12 minutes. Add mushrooms; cook until mushrooms have softened completely and shallots are deep-golden brown, 6 to 8 minutes. Add sherry, stirring to scrape up browned bits. Remove from heat.
Reserve 2 heaping tablespoons of shallot mixture for garnish; refrigerate, covered, until ready to use. Process remaining shallot mixture, the lentils, parsley and cumin in a food processor until coarsely combined.
Line a 5-by-10-inch loaf pan with plastic wrap, allowing 3 inches to hang over each long side. Spoon lentil mixture into pan, and fold plastic over top. Top with another loaf pan filled with heavy cans. Refrigerate 4 hours (or overnight).
To serve, unwrap top, and invert onto a platter. Bring to room temperature. Garnish with reserved shallot mixture and thyme sprigs. Serve with crackers.
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|Serving Size: 1 Serving (1470g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 257 (18%)|
|Amt Per Serving||% DV|
|Total Fat 28.5g||38 %|
|Saturated Fat 14g||70 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 67.3mg||21 %|
|Sodium 1256mg||43 %|
|Potassium 4240.7mg||112 %|
|Total Carbohydrate 213.2g||63 %|
|Dietary Fiber 74g||296 %|
|Sugars, other 139.2g|
|Protein 78.1g||112 %|
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Calories per serving: 1463
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