Prep 10 mins
Cook 1 hr 20 mins
I have not yet tried this recipe but I just love the sound of it from the ingredients: lentils and nut butter and mushrooms! It sounds both nutritious and delicious! For some extra crunch, I'd be inclined to add some finely chopped nuts. I found this recipe on an English website and I am posting it here for the 2005 Zaar World Tour.
- 45 ml vegetable oil
- 1 medium onion, chopped
- 1⁄2 celery rib, chopped
- 350 g mushrooms, assorted speciality mushrooms such as shiitake, oyster, horse, blewits, sliced
- 150 g red lentils
- 500 ml vegetable stock or 500 ml water
- 1 sprig thyme
- 50 g nut butter (such as almond or cashew nut butter)
- 3 garlic cloves, crushed
- 25 g bread, crusts removed
- 75 ml milk
- 15 ml lemon juice
- 4 egg yolks
- celery salt, to taste
- fresh ground black pepper, to taste
- Preheat the oven to 180°C/350°F/Gas 4, heat the oil in a large saucepan, add the onion and celery and brown lightly.
- Add the mushrooms and soften for 3-4 minutes; then remove a spoonful of the mushroom pieces and set aside.
- Add the lentils, stock and thyme, bring to the boil uncovered and simmer for 20 minutes or until the lentils have fallen apart and the liquid has reduced.
- Place the nut butter, garlic, bread and milk in a food processor and blend until smooth.
- Add the lemon juice and egg yolks and combine; add the lentil mixture, blend, then season well. Lastly stir the reserved mushrooms into the mixture.
- Turn the mixture into a 1.2 litre paté dish, stand in a roasting tin half-filled with boiling water, cover and cook for 50 minutes. Allow to cool before spooning from the dish.