green lentil “pate” bruschetta
Green Lentil “Pate” Bruschetta
by SporkorFoon
…With a Poached Egg and Honey Balsamic Sprouts.
What a mouthful. Literally.
(Ba-dum-chhhh)
This was inspired by a recipe that I saw on Chow, but I gave it my own twist. To be honest, I wouldn’t use the sprouts again, but they do add a nice variation on the texture. If you like sprouts, then definitely keep them in.
The pate alone is delicious with the bread, but top it with a poached egg for some extra oomph.
Please note that if you are using dried lentils, soak the lentils overnight or use a quick method (noted below).
Serves 2
1/4 cup extra virgin olive oil (divided – 2 tbsp and 2 tbsp)
1/2 yellow onion
2 cloves garlic
1 cup baby bella mushrooms
1 cup green lentils, cooked
1 1/2 tsp smoked paprika
salt and pepper to taste
2 eggs
white wine vinegar
1/4 cup sprouts (I used alfalfa)
2 tsp balsamic vinegar
2 tsp honey
2 slices french baguette or other crusty bread
Directions
Preheat oven to 450 degrees Farenheit.
Honey Balsamic Sprouts
Mix 2 tbsp olive oil, balsamic vinegar and honey and whisk vigorously. Season with salt and pepper to taste. Set aside.
Lentil “Pate`”
Pour 1 cup lentils into a saucepan and cover with water. Bring to boil and cook for two minutes. Remove from heat and cover. Let stand for one hour.
After one hour, boil lentils for 10 minutes or until tender. Drain and set aside.
Heat 2 tbsp olive oil over medium high heat. Add mushrooms and onions and saute` for 6 minutes or until tender. Add garlic and saute` for one minute more. Add lentils, paprika, salt and pepper and place in a blender or food processor. Pulse several times until the mixture looks like a spreadable “pate”. Adjust seasonings to your preference. Set aside.
Meanwhile, drizzle olive oil on bread and toast in the oven for 8-10 minutes, or until golden brown.
Poached Egg
You can poach the egg with a egg poacher, but I prefer to do it the old fashioned way. Fill a saucepan half way with water. Sprinkle water with white wine vinegar (I use about 2-3 tsp). Bring water to a simmer. Crack egg into a coffee cup and carefully lower egg into the water (I like using this method, as it keeps the egg from separating with the white). Repeat with second egg. Poach for 4-5 minutes or until white is firm. Carefully remove the egg with a slotted spoon. If the eggs will be sitting for a while, place them into an ice water bath to stop the cooking.
To assemble, spread a generous amount of lentil pate on the toasted bread and top with the poached egg. Mix sprouts and honey balsamic vinaigrette and place on top of the egg. Serve immediately.
faycalt
ça a l air tres bon!