The Island Vegetarian The Island Vegetarian is the newsletter of the Vegetarian Society of Hawaii. They are a non-profit volunteer organization founded in 1990 to promote human health, animal rights, and protection of the environment by means of vegetarian education.

Reprinted with permission from William Harris, M.D..

Newsletter: Volume 11, Issue 3, October-December 2000
By Marcia Deutch

Lentil Paté
Yield = 10 to 12 servings

Ingredients

• 2 cups dry red lentils, wash/drain/sort
• 3 1/2 cups water
• 2 medium onions, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon dried basil,
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup whole wheat bread crumbs
• 1 large handful fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon umeboshi vinegar

Directions

Place lentils in a saucepan, add water. Boil. Reduce heat to low and simmer, covered, for 20 minutes.

Sauté garlic, onions, and dried herbs in a few tablespoons of water over medium heat for 10 minutes or until brown and fragrant.

Oil a 9" shallow pan or loaf pan. Sprinkle with bread crumbs, completely coating.

When lentils are done, stir them thoroughly to mash. Add the onion mixture, the rest of the bread crumbs, and the chopped parsley.

Add the salt, black pepper, and the vinegar. Pour into the prepared pan and bake 20-30 minutes or until set. Allow to cool before slicing.