Lentil Pate

This makes a great sandwich filler or serve it with potatoes, vegetables and gravy and then used what left for sandwich fillings. I think it would be good as a lasagne filling or for stuffing ravioli also.

Lentil Pate

2 tbsp soya sauce
1 tbsp olive oil
1 tbsp lemon juice
1 onion, finely minced
290g red lentils
27 fl oz water
2 tsp dried mixed herbs
1 tsp garam masala
1 tsp cumin powder
¼ tsp black pepper

Put the soya sauce, olive oil and lemon juice in a pan and fry the minced onion, then add the lentils to the onions. Add spices and stir in the water and bring to boil being careful not to burn the pan. Transfer to a loaf pan and bake for 45 mins at 180C

The top will be crispy lentils and you may not like this, the underneath is a creamy lentil mixture which is lovely. I have also made this where I grind the lentils first and then the top is lovely too. If you do grind them first, add the water slowly and whisk in, to prevent lumps.

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