Here is a recipe for a spicy lentil pate, great with fresh bread, on toast or as a dip. It freezes well. Creole indicates a spicy sauce or dish made especially with tomatoes, peppers, onions, celery, and seasonings, and often served with rice. Pate' is a French term for a paste or spread made of pureed or finely chopped liver, meat, fish, game, etc., served as an hors d'oeuvre. To make this recipe vegetarian, it utilizes healthful lentils in place of any meats, etc.
4 ounces red lentils
1-1/2 pints water
2 teaspoons oil
1 tablespoon oil for frying onion and spices
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon mustard powder
1/4 teaspoon chili powder
8 ounces onions, peeled and chopped
4 tablespoons peanut butter
1 tablespoon tomato puree
Lemon juice to taste
Salt and black pepper to taste
Boil lentils in the water with teaspoon oil for 15 minutes. Drain and set aside.
Cook onions and spices in other oil, remove from heat and stir in the lentils.
Beat in peanut butter, tomato puree and lemon juice. Season to taste.
Allow to cool, then blend until as smooth as required.
Brown lentils are the ones most commonly seen in American supermarkets, although red and yellow lentils can also be found, especially in specialty markets. Stored airtight at room temperature, they will keep up to a year.
Recipe makes 6 servings.