Red-lentil And Red-pepper Pâté

Image of Red-lentil And Red-pepper Pâté, Gourmet Magazine
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Ingredients

For pâté

  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1 cup thinly sliced onions (2 medium)
  • 3 large garlic cloves, chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon paprika (not hot)
  • 1 teaspoon smoked paprika (sweet or hot)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 cup dry white wine
  • 1 1/2 cups red lentils (10 oz), picked over and rinsed
  • 2 cups water
  • 1 tablespoon agar flakes
  • 1 teaspoon balsamic vinegar
  • 8 oz cream cheese, softened
  • 3/4 cup chopped bottled roasted red peppers (6 oz), patted dry
  • 1 teaspoon finely chopped fresh oregano or marjoram

For topping

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup chopped bottled roasted red and/or yellow peppers (2 oz), patted dry
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon finely chopped fresh oregano or marjoram

Description

This Vegetarian Pâté, Satisfyingly Rich With A Silky Texture, Will Entice Even The Most Die-hard Carnivores.

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