Krostini with red lentil pate and roasted peppers

Preparation steps

• Heat a little olive oil in a pan and sauté the onion on it, quite well, so that it gets a little crayon and softens completely. Also put two fresh bay leaves. Cut the garlic into small cubes, then add it to the onion. Send a little. And while the figure is simmering grind the toasted coriander seeds (I skipped that part). When the onion gets colored, add sweet and hot ground red pepper and coriander. Let it simmer for a few more minutes so that the paprika fits nicely into the onion. Add some more pepper. And cover everything with white wine. Bring to the boil and let the wine evaporate and then add the red lentils and add a little more salt and add one and a half liters of water. Cover and cook until the lentils become very soft, almost falling apart. Somewhere 20. so a minute.
• If you want a real vegetarian pate then use agar flakes. It is gelatin (made from algae) that is added to the lentils while still cooking and then everything is squeezed later.
• But I used sheets of gelatin, and they need to be soaked in water to soften.
• You can also skip this part with gelatin, so you will get a classic spread pate. For me, a pate with gelatin like this is much nicer and better to serve.
• Grease a terrine or bread pan with butter and line with baking paper so that you can take it out later. Let the pages of paper protrude from the side.
• Other foods for pate are roasted peppers. Grill them, peel and clean the seeds, add a little salt and season with olive oil and water released by the peppers, and balsamic vinegar. Add mazarun or oregano if desired.
• We will avoid some peppers with lentils, cream cheese and butter, and some will be used for decoration. It's nice to have yellow and red peppers because then it looks more interesting.
• When the lens was done, it softened and most of the liquid evaporated. Now add a little balsamic vinegar and stir and remove from the heat. Remove the bay leaf.
• Add the gelatin you soaked before to the hot lentil mixture. The gelatin will immediately melt in the hot lentils. Stir.
• Mix (with a stick mixer) cream cheese, butter and a few roasted peppers - Ana put 4 floats. Add the lentils (which are already quite cooked) and mix everything a little more to get a smooth pate. Try it, you may be missing some salt.
• Pour everything into the prepared container, and leave for a couple of hours to compress. Best overnight (if you are in a hurry, put it in the freezer for a while). When the pate has squeezed, carefully remove it from the mold.
• Serve the pate on sliced ​​(flat) butter bars or a Frenchman that we baked in the oven at 180 degrees for some 10 minutes to get a golden better. They stay soft and yet crispy.
• Garnish with roasted peppers cut into sticks and a parsley leaf.
• Photo
• Photo 2
• Photo 3