-
1
Place the lentils in a medium saucepan with the water and bay leaf.
-
2
Cut the onion in half, and add one half to the pot along with the crushed garlic cloves.
-
3
Bring to a boil, add salt to taste, reduce the heat, cover and simmer 35 to 45 minutes until the lentils are tender.
-
4
Remove the onion half, and taste and adjust seasoning.
-
5
Drain and set aside.
-
6
Preheat the oven to 350 degrees F. Butter or oil a 5-cup pate tureen or baking dish, or bread pan.
-
7
Finely chop the other half of the onion.
-
8
Heat the peanut or canola oil over medium heat in a medium skillet.
-
9
Add the chopped onion and a pinch of salt.
-
10
Cook, stirring often, until the onion is tender, about five minutes.
-
11
Stir in the garlic and spices, and cook, stirring, until the mixture is fragrant and the spices are sizzling, about 30 seconds.
-
12
Add the tomato paste, and continue to stir over medium heat until it has darkened, one to two minutes.
-
13
Stir in the cilantro.
-
14
Remove from the heat.
-
15
Place the lentils and eggs in a food processor fitted with the steel blade.
-
16
Turn it on, add the olive oil and lemon or lime juice and process until smooth.
-
17
Add the onion mixture, and pulse to combine.
-
18
Season to taste with salt and pepper.
-
19
Scrape into the prepared baking dish and cover tightly.
-
20
Bake for 40 minutes until just set.
-
21
Remove from the heat and allow to cool.
-
22
For best results, refrigerate overnight.
-
23
Serve at room temperature or cold.
