Recipe for Lentil Pate


2 cup wholewheat bread
1/2 cup red lentils
1 1/3 cup water
1 each onion
2 tablespoon vegetable oil
1 tablespoon tahini
1 teaspoon rosemary
1/2 teaspoon thyme
1 pinch nutmeg
1 tablespoon parsley, chopped
1 tablespoon miso


Break bread into pieces, cover with water & soak for 1 hour. Cook lentils in 1 1/3 c water until soft. Chop onion & saute in oil until tender & beginning to brown at the edges.

Combine onions & lentils. Squeeze as much moisture as possible out of the bread & add it to the lentils as well. Stir in the tahini, rosemary, thyme & nutmeg. Cook over a low heat for 5 minutes.

Stir in the parsley & miso, beating well. Turn into an oiled casserole dish & bake 30 minutes at 350F. Chill before serving.

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