Lentil Pate

75g red lentils
½ pt water or vegetable stock left over from last time you steamed vegetables
1 medium onion
1 clove garlic
1 tbsp vegetable oil
1 1/2 tsp dried mixed herbs
2 slices whole wheat bread crumbs

Wash lentils, drain, and place in a saucepan. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes. Drain any excess water. Chop the onions and the garlic very finely. In a large frying pan, heat the oil. Add the garlic, onions, and herbs and saute over medium heat, stirring, for about 10 minutes, or until the onions and garlic are brown. When the lentils are done, stir them thoroughly to mash, add the onion mixture with the bread crumbs.
Suitable for freezing.

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