Lentil Pate

This is healthy ‘fake’ version of a classic, expensive appetizer.  Sure is tasty though.

1 cup French green lentils

2 cups vegetable stock

1/2 onion, cut into large chunks

4 sprigs fresh thyme

1 bay leaf

¼ c fresh Parsley

Salt and pepper

1 t Poultry seasoning

1 ½ T truffle oil

Additional stock

1 tablespoon extra-virgin olive oil

1 ½ cups shallots, thinly sliced

8 ounces cremini mushrooms, thinly sliced

1/3 cup dry sherry

In a medium saucepan, combine lentils, stock, onion, thyme, and bay leaf.  Bring to a boil.  Reduce heat to a simmer.  Cover.  As the liquid evaporates, add water to keep the lentils from drying out, about ½ c at a time.  Simmer 30 minutes or until lentils are tender.  Remove onion, thyme and bay leaf and discard.

Put the lentils in a food processor and add parsley, salt and pepper, poultry seasoning, and truffle oil.  Pulse to combine.  If the mixture is too dry, add additional stock by the tablespoonful.  Taste for seasoning and add more salt and pepper as needed.  Press mixture into a loaf pan and refrigerate for several hours. 

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.

Invert a plate over the loaf pan and flip the two over to unmold the pate.  Serve the pate with sautéed mushrooms and shallots and whole grain crackers.