Rinse lentils
well and place in a heavy pan with water. Bring to a boil, cover, reduce
heat, and simmer for 30 minutes, or until soft. Add water as needed.
While lentils are cooking, heat oil in a medium skillet and sauté garlic
and shallots briefly (about 2-3 minutes). Mash tofu in a medium bowl and
stir in pepper and salt. Add garlic and shallots. Drain any excess water
from lentils and add to tofu mixture. Purée until very smooth. Stir in
basil and chill thoroughly to let flavors combine. Serve in a decorative
bowl as a dip for pita wedges or raw, fresh vegetables.
This protein
packed, low fat alternative to meat pates has a nutty, garlicky flavor
that goes with everything from crackers to crudités.
