Red Lentil Paté
from THE NATURAL GOURMET by Annemarie Colbin 
Major Phase: Fire
Yield:10 servings
2 cups red lentils
5 cups water or Light Vegetable Stock
2 medium onions
3 cloves garlic
2 tablespoons unrefined sesame or extra-virgin olive oil
1 teaspoon each dried basil, oregano, and thyme
1/4 cup whole wheat bread crumbs
1 teaspoon sea salt, or to taste
1 large handful parsley
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon umeboshi vinegar
1. Wash lentils quickly, drain, and place the lentils in a
3 to 4 quart saucepan. Add the water or stock, bring to a boil, reduce heat
to medium, and simmer, covered, for 20 minutes.
2. Chop the onions and the garlic very finely.
3. In a large skillet, heat the oil. Add the garlic, onions, and herbs and
sauté over medium heat, stirring constantly, for about 10 minutes, or
until the onions and garlic are browned and fragrant.
4. Oil a 9-inch shallow baking pan or loaf pan and sprinkle with half the breadcrumbs,
completely coating the inside of the pan. Preheat the oven to 375'F.
Chop the parsley finely.
5. When the lentils are done, stir them thoroughly to mash, add the onion mixture,
breadcrumbs, and parsley. Season to taste with sea salt, umeboshi vinegar,
and pepper.
6. Pour the lentil mixture into the prepared pan and bake for about 20 to 30
minutes, or until set. Allow to cool to room temperature before slicing.
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