Homemade Red Lentil Spread
Red Lentil and Mushroom Pâté with a Spanish Twist
Whip up this delicious and versatile veggie pate with the earthy flavors of lentils, mushrooms, onion, and a hint of smoky paprika. Serve it as a dip for veggies, or spread it on a toasted baguette and top it with poached eggs for a savory breakfast treat.
Ingredients:
- 1 1/2 cups water
- 3/4 cup dried red lentils (orange-hued varieties found in bulk sections or Middle Eastern markets)
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced (about 1 1/4 cups)
- 1 cup coarsely chopped fresh cremini mushrooms (about 5 medium mushrooms)
- Kosher salt
- 2 large garlic cloves, finely 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
- 1 1/4 teaspoons sherry vinegar
Instructions:
- In a small saucepan, bring water to a boil over high heat. Add lentils, reduce heat to low, and simmer until most liquid is absorbed, about 15 minutes. Drain lentils through a fine-mesh strainer and let cool to room temperature, about 20 minutes.
- Heat oil in a large frying pan over medium-high heat. Add onion, mushrooms, and a pinch of salt; cook, stirring occasionally, until vegetables soften and begin to brown, about 6-7 minutes. Add garlic and cook until fragrant, about 2 minutes.
- Add paprika, oregano, black pepper, and bay leaf, stirring to coat the onion mixture. Pour in white wine, using a wooden spoon to scrape any browned bits from the pan. Simmer until wine reduces by half, about 3 minutes.
- Remove from heat and let cool slightly. Discard bay leaf and transfer the mixture to a food processor fitted with a blade. Add cooked lentils and vinegar, season generously with salt, and process until mostly smooth, with some small pieces remaining, about 1 minute. Taste, adjust salt and pepper as needed, and pulse to combine. Spoon into an airtight container and refrigerate to cool. Serve over toast points or try it in our Red Lentil Pâté Bruschetta with Poached Eggs recipe.
Optional Beverage Pairing: A crisp Sauvignon Blanc or dry Riesling will complement this pâté's flavors beautifully.
Enrichment Data:
The Red Lentil Pâté pairs well with a variety of wine choices, enhancing the flavors of both the pâté and the beverage. A Sauvignon Blanc or Riesling are excellent choices to complement the earthy taste of the lentils and mushrooms while providing a crisp, refreshing contrast. Cheers!
Red Lentil Pâté can also be served as an appetizer or as a dish in its own right, accompanied by garden-fresh vegetables for dipping. This recipe is not only vegan-friendly but also offers a smoky Spanish twist courtesy of the paprika. Enjoy experimenting with different wine pairings and serving suggestions!
Lentils, having been cooked and cooled, are added to a food processor along with sautéed onions, mushrooms, and garlic, creating the smooth pâté mixture. The yield from this recipe is about 2 cups, enough to serve with vegetables or as a spread on toasted baguette. When following the instructions, ensure the temperature while cooking remains medium-high to medium.
