10oz pancetta diced 1 cup dried green lentils 2 cups Imagine® Organic Free Range Chicken or Vegetable Broth ½ oz dried wild mushrooms 2 medium leeks white part only, cleaned, split in half and sliced thinly 2 cloves garlic minced ½ cup finely chopped toasted walnuts, plus ¼ cup of toasted halves for garnish. 1 T chopped fresh thyme 4 T quick cook oats 4 T chopped flat leaf parsley ¼ t paprika Salt and freshly ground coarse black pepper 1 bunch parsley sprigs for garnishing ½ cup cherry tomatoes with the stems on
Directions
In a medium skillet, add the diced pancetta and cook over a medium high heat for about 10 minutes
Pick over lentils and put in a pot. Cover with water or chicken / vegetable broth and cook at a soft boil for about 30 to 35 minutes or until the lentils are soft.
Drain and reserve liquid.
Pour reserved liquid over wild mushrooms and soak for 15 to 30 minutes
In the skillet add the sliced leeks and sauté for 2 to 3 minutes
Drain the mushrooms, reserve the liquid and squeeze out any excess liquid from the mushrooms. Add mushrooms, garlic and chopped walnuts to the skillet. Cook over a medium heat for about 10 minutes.
Add the thyme and oats and keep cooking 5 minutes more
Line a 10”x4” bread pan with wax paper sprinkle the parsley and halved walnuts over the pan
Pour the mushroom mixture into the bowl of a food processor, along with the cooked lentils, paprika, salt and pepper. Add a little of the reserved liquid if the mixture is a little dry, and pulse a few times. Pour the mixture into the prepared bread pan. Cover, cool and refrigerate for about 1 hour.
Un- mold pate upside down onto a serving platter, slowly ease off the pan and peel away the paper. Surround the pate with parsley sprigs and cherry tomatoes, and serve at room temp with crostini or crackers.
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