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lentil-pate recipe

Date:    Mon, 11 Oct 93 08:28:45 PDT
 From:    Zite Hutton (hutton@henson.cc.wwu.edu)
 This is a recipe that I adapted from Jane Brody's Good Food Gourmet.  I
 like it and my husband LOVES it.
 Lentil Pate
 (makes about 2 cups)
 3/4 cup (4 oz.) dried lentils
 3 cups water
 1 very large onion, peeled, quartered, and sliced (2 cups)
 2 hard-boiled egg whites
 1/2 tsp. salt
 1/4 to 1/2 tsp. freshly ground black pepper, to taste
 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....)
 kwovo ovo