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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Appetizer |
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| Ingredients |
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| 2 c |
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Red Lentils, cooked in chicken stock until tender |
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| 1 lbs |
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Butter, unsalted |
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| ˝ c |
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All-Purpose flour |
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| 2 c |
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Carrot pulp |
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| 1 T |
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Turmeric |
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| 1 T |
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Herbs d' Provence |
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| 2 pinches |
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Sel d' Camargue |
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Lavender flowers for garnish |
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| 1 |
Cook the lentils in chicken stock until tender. |
| 2 |
Sauté the red onion in the unsalted butter until just translucently soft, not browned.
Add the All-Purpose flour and stir until smooth and the flour is cooked - about 10 minutes.
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| 3 |
Add the carrot pulp [left over from making carrot juice] and simmer for 10 - 15 minutes. |
| 4 |
Add drained cooked Lentils and the Turmeric and Herbs d' Provence.
Simmer about 10 minutes and taste for seasoning. Add the Sel d' Camargue.
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| 5 |
Cool and fill a lined bread pan covering to chill for at least 6 hours and up to 3 days.
After unmolding and plating, you can embellish the top of the pate with fresh Lavender flowers.
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| Servings: 30 |
| Preparation time: 30 minutes |
| Cooking time: 45 minutes |
| Ready in: 1 hour and 10 minutes |
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| Cooking Tips |
| I had about two cups of cooked lentils left over in stock and just made curried lentil soup with chopped celery and the meat picked off the chicken bones that yielded the stock. Great for a light supper for 2. |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |