CARROT AND RED LENTIL PATE

This pate can be made 2 to 3 days ahead.

2 tsp. extra-virgin olive oil
2 medium carrots, cut in 3/4-inch slices
1 small onion, chopped
1 clove garlic, minced
1/2 cup red lentils, rinsed and drained
2 strips orange zest, each 2 inches x 1/2 inch
juice of 1 orange (about 1/2 cup)
1 1/2 tsp. chopped fresh rosemary, or 3/4 tsp. dried and crushed
1 1/2 cups vegetable broth or water
4 oz. soft tofu (bean curd)
salt and freshly ground pepper to taste
crackers celery sticks or, a bed of soft lettuce leaves (for serving)

Heat oil in large saucepan over medium-high heat. Sauté carrots, onion and garlic until onion is translucent, about 5 minutes.

Add lentils, orange zest, orange juice, rosemary and broth or water. Bring just to a boil, cover, reduce heat and simmer until carrots are soft and lentils are mushy, about 20 minutes.

Transfer contents of pan to bowl of a food processor. Puree mixture. Crumble in tofu and process until completely blended. Season to taste with salt and pepper.

Pack pate into a serving bowl or crock and cool almost to room temperature. Cover with plastic wrap and refrigerate until ready to serve.

Serve pate with crackers as an hors d'oeuvre. Pâté can also be used to stuff celery sticks or, as a first course, served on a bed of soft lettuce leaves like Bibb.

Makes 2 cups or about 10 servings, each containing 64 calories and 2 grams of
fat
Source: the American Institute for Cancer Research