CRAFT by Under My Host® Issue No. 18 Made in America: Part III - Page 128

W W W. C R A F T BY U M H . C O M > CAFE FLORA LENTIL PECAN PÂTE LOCAL OP TIONS > > R O U N D U P Ingredients 1 cup red lentils 2 cups water 1 bay leaf 1 tbls olive oil 1 medium onion, diced 1 tbls chopped garlic ½ tsp dried thyme ½ tsp dried sage 2 tbls mirin (rice wine) 1 tsp umeboshi (sour plum) paste 1 tbls light miso ½ cup pecan pieces, toasted ½ tsp salt ½ tsp freshly ground pepper Directions Rinse the lentils. Put them in a pot with the water and bay leaf. Bring to a boil over medium heat, lower the head and simmer, covered, until the lentils are very soft and most the water has been absorbed, 15 to 20 minutes, adding more water if neces- sary. Remove the bay leaf, and set aside to cool. While the lentils are cooking, heat the olive oil in a pan over medium heat. Add the onion, and cook until it has reduced in volume and begun to soften, about 5 minutes, stirring once or twice. Turn down the heat to low, and cook the onion for 15 to 20 min- utes, stirring occasionally. If the onion starts to stick, add 1 or 2 tablespoons water (or cooking sherry), and stir to remove any bits of onion from the bottom of the pan. When done, the onion should be various shades of brown, soft and sweet. By Cori Paige To the onion, add the garlic, thyme and sage, and cook for 1 minute. Remove from the heat and set aside to cool. > > Put the lentils and onion mixture in a food processor. Add all the remaining ingredients and process until the mixture is a smooth paste. Transfer to a bowl, cover and chill before serving. Serve with mixed olives, cornichons, seasonal fresh fruit, crack- ers or crostini. Recipe courtesy of Cafe Flora. PHOTO CREDIT: Cafe Flora © Hundred-to-One LLC 2018. All rights reserved.