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
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CAFE FLORA LENTIL PECAN PÂTE
LOCAL
OP TIONS
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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.
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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
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