Red Lentil Pate

Ingredients

• 1  bay leaf 
• 0.5 teaspoon ground caraway seeds 
• 0.1 teaspoon cayenne pepper 
• 3  garlic cloves finely chopped
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.5  juice of lemon freshly squeezed
• 1 teaspoon kosher salt 
• 3 tablespoons olive oil extra-virgin
• 1 small onion finely chopped
• 0.3 cup pinenuts 
• 6 servings pita toasts 
• 1 cup lentils red rinsed
• 1 tablespoon tomato paste 
• 4 cups water 
• 6 servings crudite 
• 6 servings crudite 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. In a 3-quart saucepan over high heat, combine the lentils with 4 cups water and bring it to a boil. Skim and discard any foam and add the bay leaf. Reduce the heat to low, cover the pan, and simmer until the lentils are tender, about 30 minutes; drain.
2. While the lentils simmer, in a small saute pan over medium heat, warm the oil.
3. Add the onion and pine nuts and cook until the onion softens and the pine nuts begin to color, about 5 to 7 minutes. Stir in the garlic, tomato paste, coriander, caraway, cumin, cayenne, and salt. Continue to cook for 5 minutes. Stir in the lemon juice, scraping up any browned bits on the bottom of the pan.
4. Remove from the heat.
5. In a food processor, add the lentils and onion mixture and puree until smooth.
6. Transfer to a serving bowl and serve at once. May be covered and chilled and served cold.
7. Serve with pita toasts or crudite.