Red Lentil And Red Pepper Pate - cooking recipe

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 1 teaspoon marjoram

Preparation

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.
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.
Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
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.
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.
Puree 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 puree until smooth.
Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
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.
Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pate onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pate stand at room temperature 1 hour before serving.
Make topping:.
Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
Serve pate topped with pepper mixture and slices of baguette.
Notes:.
Pate, without topping, can be chilled in terrine up to 2 days.
Topping can be made 1 day ahead and.
chilled, covered.