Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Safflower or peanut oil
1 md Onion, chopped
2 Cloves garlic, minced or put
-through press
2 ts Curry powder
1/4 ts Turmeric
1/4 ts Chili powder
1/2 ts Cumin seeds
1 c Dried lentils, washed and
-picked over
2 To 2 1/2 cups water
1 ts Sea salt
2 Eggs
1/4 c Milk
1/4 ts Ground ginger

From "Gourmet Vegetarian Feasts" by Martha Rose Shulman

OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to
taste

1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup
pot and add onion, garlic and spices and saute gently until onion is
tender, adding more oil if necessary

2. Add lentils and water, bring to boil, add salt, cover, reduce
heat, and simmer 1 hour or until tender. Add more liquid if
necessary. Remove from heat and drain.

3. Preheat oven to 400F.

4. Puree lentils in blender or food processor with remaining
ingredients. Adjust seasonings and pour into a buttered pate terrine
or casserole. Cover and bake for 50 to 60 minutes. Cool and
refrigerate, or serve warm. This can be frozen.

Makes 6 servings.

Posted by Mimi Taylor.

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