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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This spreadable vegetarian pâté combines the earthy flavors of lentils, mushrooms, and onion, with some smoky paprika added in for a Spanish twist. It’s a versatile recipe you can use as a dip for vegetables, or spread on a toasted baguette and topped with poached eggs for breakfast. Read more . What to buy: Red lentils actually are more orange than red. They can be found in the bulk section of many grocery stores or at Middle Eastern markets. Ingredients:
2 tablespoons olive oil |
1 medium yellow onion, thinly sliced (about 1 1/4 cups) |
1 cup coarsely chopped fresh cremini mushrooms |
2 large garlic cloves, chopped (about 1 teaspoon) |
1 teaspoon smoked paprika |
1 teaspoon dried oregano |
1/2 teaspoon freshly ground black pepper |
1 bay leaf |
1/2 cup dry white wine |
2 cups cooked red lentils (about 3/4 cup dried) |
Directions:
1. Heat olive oil in a large frying pan over medium-high heat. Once oil shimmers, add onion and mushrooms and sauté, stirring occasionally, until soft and beginning to brown, about 6 to 7 minutes. Add garlic and sauté until soft, about 2 minutes.
2. Add all spices and stir to coat onion mixture. Add white wine and deglaze the pan by scraping up any browned bits sticking to the bottom. Cook until wine is reduced by half.
3. Remove from the heat and let cool slightly. Remove bay leaf and transfer mixture to the bowl of a food processor fitted with a blade. Add cooked lentils and process until mostly smooth, with some small pieces remaining, about 1 minute. Season well with kosher salt. Spoon into an airtight container and place in the refrigerator to cool. Serve over toast points, a baguette, or dip your veggies in it.
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