Around 1530 the English gardener and English palette were introduced to vanilla beans, fava beans, cocoa, sweet potatoes and haricort via Spain and Hernando Cortes. Around 1545 potatoes and tomatoes were being cultivated, also brought from the New World. Lentils however were there from the Bronze age.
The following is my, Sally Frye, good cook of the Lord Mayor Abercrombie of Fairhaven’s blending of these lentils to make a Lenten Loaf or pate.
Pick any foriegn matter from 1 cup dried lentils and cover with 2 cups water. Discard anything that floats as well. Now chop and add 1-2 sprigs fresh Thyme, 3 T chopped fresh parsley (for all this recipe’s chopping the modern cook may find Pampered Chef’s #2585 Food Chopper indespensible, no I don’t sell or work for them, just love it!) and one large Bay Leak broken. Bring to boil and then lower burner temp to simmer for 20 minutes or until lentils are soft and water absorbed.
Chop 2-3 carrots fine.
Saute 1 medium onion chopped and 3-4 garlic cloves pressed (yup, here again I use a Pampered Chef garlic press because they rock!) in 1 -2 tsp olive oil. As onion become transparent add chopped carrots and stir until carrots brighten in color. Add all this to lentil mixture with 3 T of water if needed to prevent burning and simmer another 10 minutes.
Dissolve 2 T arrowroot in 1 T water.
Puree mixture in food processor or blender (or if your pre-electricity like Sally mash a really, really, really long time with pastry blender) and return to pan. Add arrowroot mixture and 2 T chopped parsley and stir until thick.
It to be used as dip or pate place in serving dish and cool. If to be served as meat substitute oil loaf lightly with olive oil and mold into pan, cover with foil or oven safe lid and bake at 350 degrees for 30 minutes.
May you and your family enjoy this healthy and tasty alternative protein.