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Recipe Name: Lentil-mushroom Pate Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 1

1/2 Ounce(s) Dried porcini mushrooms
1/2 Cup(s) Red lentils, or regular
lentils rinsed and
drained * see note
1/2 Cup(s) Sliced leek
14 Ounce(s) Beef broth
1/2 Teaspoon(s) Dried Thyme, Crushed
2 Cloves garlic
1 Tablespoon(s) Olive oil
Belgian Endive Leaves
Decorticated red lentils have had the seed coat removed so they cook
inless time than regular lentils. If using regular lentils, cook
theseasoned mixture for 25-30 minutes. Place mushrooms, lentils, leek,
beefbroth, and thyme in a medium sauce pan. Bring to boiling; reduce
heat.Cover and simmer for 10-12 minutes or until lentils are tender.
Drain,reserving liquid. Place lentil mixture, garlic and olive oil in
ablender container or food processor bowl. Cover and blend or
processuntil smooth, adding just enough of the reserved cooking liquid
(about1/4 cup) to make a spreadable consistency. Cover and chill. Serve
withBelgian endive leaves. Makes 12-14 servings.NOTES : Holiday
Appetizers 1996, Better Homes and Gardens, page 92.Posted to MC-Recipe
Digest V1 #866 by Peg Baldassari<> on Oct 26,

Nutrition (calculated from recipe ingredients)
Calories: 227
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 1488.8mg
Potassium: 540.2mg
Carbohydrates: 19.5g
Fiber: 2.8g
Sugar: 1.8g
Protein: 7g

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