By Margaret Gilfoyle, Pachamama’s Beautiful Food
Many moons ago I owned a vegetarian catering business and a version of this lentil pate was a favorite for parties. Today I wanted to update the recipe with the fresh flavors of orange and olives. I hope you enjoy it!
4 cups cooked lentils (1/2 lb dry)
1 medium onion, sliced
4 large cloves garlic, sliced
2 Tbsp olive oil
½ cup favorite pitted olives, such as kalamata and green varieties
2 Tbsp fennel seed
⅓ cup chopped fresh basil
1 Tbsp dried oregano
2 Tbsp orange or clementine rind, minced
½ cup sundried tomatoes, chopped (reconstituted if very dry, then patted dry)
Salt and freshly ground pepper to taste
Cook lentils in plenty of water until tender. If necessary, drain off any excess water. While lentils are cooking, heat olive oil in a medium skillet then sauté onion and garlic with fennel, salt and pepper, stirring often, until translucent and browned around the edges.
Add all ingredients but basil and sundried tomatoes to a food processor and pulse until fairly smooth yet with a bit of retained texture.
Stir in fresh basil and sundried tomatoes. Taste and adjust seasonings.
Line two 2 – 3 bowls with plastic wrap, then spoon pate mixture evenly into bowls. Smooth tops while pressing firming to ensure the sides are filled. Place another piece of plastic wrap on top of each bowl, sealing well. Refrigerate until serving time, then invert to unmold and garnish as desired.
Serve with crackers or bread.