*****43/56 RED LENTIL & MUSHROOM PATE

RECIPE 43/56 RED LENTIL AND MUSHROOM PATE

serve with grilled naan bread but also good as a spread for sandwiches.

INGREDIENTS

1 cup dry red lentils, rinsed (to pick out small stones), also are low in fat, high in protein and fiber and cook quickly.  Mild earthy flavor.
1 ounce dried porcini mushrooms
1 1/2 Tbsp EVOO, divided
1 medium onion, coarsely chopped
3 garlic cloves, pressed
1 Tbsp finely chopped fresh thyme leaves
1 lemon
2/3 cup dry-roasted salted pistachios, divided
1/2 cup jarred roasted red peppers, drained and patted dry
1 tsp salt
1/4 tsp cayenne pepper
2 ounces feta cheese, crumbled, divided
16 ounces naan bread



DIRECTIONS
PREP TIME 10 MINUTES   TOTAL TIME 30 MINUTES   YIELD 16 SERVINGS CALORIES 180 (PER 1/4 CUP)

1.  Combine lentils and 3 cups water in a 3 Quart saucepan, cook, covered over medium heat 12 to 15 minutes or until lentils are tender;  drain and set aside to cool.  Meanwhile, combine 1 cup hot water and mushrooms in Prep Bowl; let stand 8 to 10 minutes or until mushrooms are softened. Drain and finely chop mushrooms.

2.  Heat 1 Tbsp of the oil in Skillet over medium heat 1 to 3 minutes or until shimmering.  Add onion and pressed garlic to Skillet; cook, uncovered 3 o 4 minutes or until onion is tender, stirring occasionally.  Add mushrooms and thyme to Skillet; cook 2 minutes.  Remove Skillet from heat.

3.  Add lentils to Manual Food Processor; cover and pump handle until a coarse paste forms.  Transfer lentils to Bowl.  Juice lemon to measure 1 Tbsp.  Add lemon juice, mushroom mixture, 1/2 cup of the pistachios, roasted peppers, salt and cayenne pepper to processor bowl; cover and pump handle until finely chopped.  Add vegetable mixture to batter bowl; mix well with Scraper.  Add 1.3 cup of the feta; mix gently.

4.  Preheat grill pan over medium-high heat 3 minutes.  Brush naan with remaining 1/2 Tbsp oil.  Grill 1 to 2 minutes per side or until grill marks appear; cut into wedges.  Transfer pate to serving bowl; sprinkle with remaining 2 Tbsp pistachios and remaining 1 1/2 Tbsp feta.  Serve with naan bread.