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Lentil pâté (1)


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For 4/6 people: 2 onions, 2 cups of cooked lentils (and drained), 250 grams of dry bread (very good), 1 tablespoon of extra virgin olive oil, 1 pinch of thyme, 1 pinch of coriander, 2 Bay leaves, 1 generous sprinkling of nutmeg, 1/2 teaspoon salt, 1 tablespoon butter 1 tablespoon of miso, sesame (tahini) , 3 tablespoons chopped parsley, 1 medium glass of port or dry marsala


Chop the onions and fry until golden 5/6 medium flame for min. in a little oil. Add the moist bread (which will be prepared in advance, leaving it to soak in water and harbour or dry marsala for about an hour and then squeezed to remove excess fluid).
Keep on stirring the mixture, adding some water if necessary, and cook for 15 min. medium-low flame. Add the thyme, bay leaves, coriander, nutmeg, salt and parsley. Stir over heat for 5 min.
Add the lentils (previously cooked with odors and reduced to puree), mix again and close the fire when the dough will be very heavy.
To get a fine result, recommend spending the sieve with a vegetable mill and remove bay leaves. It is therefore time to incorporate into the mixture the miso (great to rice) and sesame seed butter (generally called tahini) and mix again for 5 min.
Pour into a lightly oiled baking dish (good that commonly used for rectangular loaf pan) and bake in preheated oven for 40 min. at 250 degrees.
Serve warm or cold with vegetables at will.

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Ricetta tratta da "La cucina macrobiotica zen" di Michel Abehsera, Sugar Editore, 1968.

(Thanks to Marina Berati per la segnalazione)

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