Lentil Pate

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 onion
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 1 teaspoon garam masala
• 1/2 teaspoon dried coriander
• 180 g lentils (i use red lentils)
• 1 1/2 pints vegetable stock
• salt and pepper
• 2 tablespoons mango chutney
• 2 tablespoons milk
• 1 egg

Recipe

• 1 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).
• 2 fry the onion and garlic in the oil. (the recipe said 1 tablespoon, but i've always used a bit more).
• 3 once the onion becomes translucent, add the spices and fry them for a little bit too.
• 4 add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
• 5 leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
• 6 take the lentils off the heat and strain them, transferring into a food mixer.
• 7 add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
• 8 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).
• 9 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.