MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Lentil Pate
 Categories: Low fat, Dip, Spread, Posted
      Yield: 2 Cups
 
    3/4 c  Dried lentils
      3 c  Water
      1    Very large onion; peeled,
           - quartered, and sliced (2
           - cups)
      2    Hard-boiled egg whites
    1/2 ts Salt
    1/4 ts Freshly ground black pepper,
           - to taste
 
  This is a recipe that I adapted from Jane Brody's Good Food Gourmet.
  I like it and my husband LOVES it.
  
  In a small saucepan, cook the lentils in the water for 35 minutes, or
  until they are soft.  Drain the lentils and reserve them.
  
  While the lentils are cooking, heat a couple of tablespoons of water
  in a skillet, add the onion, browning VERY slowly. (The secret of
  this dish's success is to caramelize the onions by a long, gradual
  browning.  *Do this step while the lentils cook.*)  You may wish to
  add a tablespoon of water if the pan becomes too dry.  Also, while
  the lentils are cooking, I zap the egg whites in a pyrex cup in the
  microwave (to "hard-boil" them).  I have not tried this recipe
  without the egg whites yet, so I apologize to the vegans on the list!
  
  In the food processor, process the onions until fine, add the egg
  whites, process, then add the lentils and process until a pate-like
  constistency is reached.  (In Jane Brody's recipe, she says - instead
  ~ to put all the ingredients in a wooden bowl and chop by hand.  I
  have already worn out my patience sitting in the kitchen caramelizing
  the onions....)

  From: Zite Hutton 
  Date: Mon, 11 Oct 93 08:28:45 PDT
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
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