Country-Style Lentil Pate Recipe

Submitted by flyingdog

Makes 6 servings

Lentil Loaf with thyme and parsley

Ingredients

2	tablespoons sunflower oil
1	medium yellow onion, coarsely grated
1	garlic clove, minced
1/3	shot brandy
1	teaspoon paprika
1	teaspoon dried thyme
1/8	teaspoon cayenne
2	cups cooked lentils, drained
1/2	cup shelled sunflower seeds
2	tablespoons chopped fresh parsley leaves
2	tablespoons all-purpose flour
6	tablespoons organic ketchup

Directions

Preheat oven to 375.
Heat oil in small skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in the brandy, paprika, thyme, and cayenne and cook for 2 minutes longer. Set aside.
In the food processor, combine the lentils, sunflower seeds, and parsley and pulse to mix. Add the onion mixture and process until blended but not pureed; leave some texture. Transfer the mixture into a bowl and stir in the flour, blending well. Taste to adjust the seasonings, then spoon into the prepared pan.
Bake until firm, about 30 minutes. Serve warm or cool.