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1
Lightly oil terrine & line bottom and ends with a strip of parchment paper, allowing at least 2 inches of overhang on each end of terrine.
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2
Heat 2 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately high heat until foam subsides. Cook onions, garlic, bay leaf, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 12 minutes.
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3
Meanwhile, stir together coriander, paprikas, black pepper, cayenne, and 1/2 teaspoon salt in a small bowl.
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4
Add spice mixture to onion mixture and cook, stirring constantly, until very fragrant,.
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5
about 1 minute. Add wine and bring to a simmer, uncovered, then reduce heat to low and add lentils, water, and agar flakes. Cover saucepan and simmer, stirring occasionally, 20 minutes. Remove lid and.
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6
continue to cook, stirring occasionally, until lentils have fallen apart and mixture is thickened, about 20 minutes more. Stir in vinegar and discard bay leaf.
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7
Puree cream cheese, 1/2 cup red peppers, and remaining 4 tablespoons butter in a food processor until smooth. Add lentil mixture and remaining 1/4 teaspoon salt and puree until smooth.
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8
Force mixture through a fine-mesh sieve into a bowl with a large rubber spatula, scraping sieve.
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9
Discard lentil skins. Stir in oregano and remaining 1/4 cup red peppers. Pour mixture into terrine, smoothing top, and chill, loosely covered, at least 8 hours.
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10
Run a sharp paring knife along long sides of terrine, then invert a platter over terrine and invert pate onto platter. Holding 1 end of parchment overhang against platter, lift off terrine. Discard parchment paper. Let pate stand at room temperature 1 hour before serving.
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11
Make topping:.
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12
Stir together oil, red and/or yellow peppers, vinegar, oregano, and salt and pepper to taste.
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13
Serve pate topped with pepper mixture and slices of baguette.
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14
Notes:.
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15
Pate, without topping, can be chilled in terrine up to 2 days.
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16
Topping can be made 1 day ahead and.
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17
chilled, covered.
