Lentil Pate

Recipe by Boo L
READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Start 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).
  • Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
  • Once the onion becomes translucent, add the spices and fry them for a little bit too.
  • Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
  • Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
  • Take the lentils off the heat and strain them, transferring into a food mixer.
  • Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
  • Pour 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).
  • Once 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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