Red Lentil and Red Pepper Pate

Ingredients

• 3/8 cup unsalted butter, softened
• 1 cup thinly sliced onion (2 medium)
• 3 large garlic cloves, chopped
• 1 bay leaf
• 1 1/4 teaspoons salt
• 1 1/2 teaspoons ground coriander
• 1 teaspoon paprika (not hot)
• 1 teaspoon smoked paprika (sweet or hot)
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1 cup dry white wine
• 1 1/2 cups red lentils, picked over and rinsed (10 oz)
• 2 cups water
• 1 tablespoon agar-agar flakes
• 1 teaspoon balsamic vinegar
• 8 ounces cream cheese, softened
• 3/4 cup chopped bottled roasted red pepper, patted dry
• 1 tablespoon extra virgin olive oil
• 1/4 cup chopped roasted red pepper, patted dry
• 1 teaspoon balsamic vinegar
• 1 teaspoon finely chopped fresh oregano or marjoram

Directions

1. 1

   Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.

2. 2

   Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.

3. 3

   Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.

4. 4

   Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.

5. 5

   about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.

6. 6

   continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.

7. 7

   Purée cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and purée until smooth.

8. 8

   Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.

9. 9

   Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.

10. 10

    Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pâté onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pâté stand at room temperature 1 hour before serving.

11. 11

    Make topping:.

12. 12

    Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.

13. 13

    Serve pâté topped with pepper mixture and slices of baguette.

14. 14

    Notes:.

15. 15

    • Pâté, without topping, can be chilled in terrine up to 2 days.

16. 16

    • Topping can be made 1 day ahead and.

17. 17

    chilled, covered.