Recipe: Carrot and Red Lentil Pate (food processor, make ahead)

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. Saut 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. P t 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