1/1 Photo of Lentil Pate
1 hr 20 mins
Boo L's Note:
I've tried for ages to find a recipe that actually makes lentils taste GOOD. (I'm a vegetarian and eat lots, but am really not that fussed by how they actually taste). This recipe came from Channel 4's show "Come Dine with Me" in the UK.
My Private Note
Units: US | Metric
- 1Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
- 2Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
- 3Once the onion becomes translucent, add the spices and fry them for a little bit too.
- 4Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
- 5Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
- 6Take the lentils off the heat and strain them, transferring into a food mixer.
- 7Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
- 8Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
- 9Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.
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Nutritional Facts for Lentil Pate
Serving Size: 1 (67 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 118.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 1.0 g
- Cholesterol 47.5 mg
- Sodium 23.9 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 4.0 g
- Sugars 2.0 g
- Protein 6.2 g
The following items or measurements are not included: