Lentil-mushroom Pate – We Love God!

Children trust you when they know you love them and are committed to their good, when they know you understand them, when they know you understand their strengths and weaknesses, when they know that you have invested yourself in encouragement, correction, rebuke, entreaty, instruction, warning, understanding, teaching and prayer. When a child knows that all his life you have sought to see the world through his eyes, and that you have not tried to make him like you or like anyone but a creature God made to know Him and live in the relationship of fellowship and communication with God for which he was made, he will trust you.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats	Belgian	Appetizers, Better home	1	Servings

INGREDIENTS

1/2	oz	Dried porcini mushrooms
1/2	c	Red lentils, or regular
		lentils rinsed and
		drained * see note
1/2	c	Sliced leek
14	oz	Beef broth
1/2	t	Dried thyme, crushed
2		Cloves garlic
1	T	Olive oil
		Belgian endive leaves

INSTRUCTIONS

Decorticated red lentils have had the seed coat removed so they cook
in less time than regular lentils. If using regular lentils, cook the
seasoned mixture for 25-30 minutes. Place mushrooms, lentils, leek,
beef broth, and thyme in a medium sauce pan. Bring to boiling; reduce
heat. Cover and simmer for 10-12 minutes or until lentils are tender.
Drain, reserving liquid. Place lentil mixture, garlic and olive oil  in
a blender container or food processor bowl. Cover and blend or  process
until smooth, adding just enough of the reserved cooking  liquid (about
1/4 cup) to make a spreadable consistency. Cover and  chill. Serve with
Belgian endive leaves. Makes 12-14 servings.  NOTES : Holiday
Appetizers 1996, Better Homes and Gardens, page 92.  Posted to
MC-Recipe Digest V1 #866 by Peg Baldassari  <Baldassari@compuserve.com>
on Oct 26, 1997

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