Lentil Pâté
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Cooking tools:
- Food processor
- Saucepan
- Skillet
- Mixing bowl
- Terrine pan
- Loaf pan
- Plastic wrap
- Serving platter
- Cracker
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Refrigerator
- Stove
- Egg
- Kitchen towel
Ingredients
- 1 cup dried French green lentils
- 2 cups vegetable stock
- ½ onion (cut into 3 wedges)
- 1 bay leaf
- 1 ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 8 ounces thinly sliced shallots
- 8 ounces thinly sliced cremini mushrooms
- ⅓ cup dry sherry
- ½ cup hazelnuts, toasted and coarsely chopped
- 2 hard-boiled eggs (whites finely chopped, yolks reserved for another use)
- crackers (for serving)
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