Red lentils are used in this spicy recipe for speed as they do not require pre-soaking. You can substitute other types of lentils, if preferred.
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1 tbsp vegetable oil, plus extra for greasing
1 onion, chopped
2 garlic cloves, crushed
1 tsp garam masala
1/2 tsp ground coriander
850 ml (1 1/2 pints) 3 3/4 cups vegetable stock
175 g (6 oz) 3/4 cup red lentils
1 small egg
2 tbsp milk
2 tbsp mango chutney
2 tbsp chopped parsley
fresh parsley sprigs, to garnish
salad leaves (greens) and toast, to serve
1 onion, chopped
2 garlic cloves, crushed
1 tsp garam masala
1/2 tsp ground coriander
850 ml (1 1/2 pints) 3 3/4 cups vegetable stock
175 g (6 oz) 3/4 cup red lentils
1 small egg
2 tbsp milk
2 tbsp mango chutney
2 tbsp chopped parsley
fresh parsley sprigs, to garnish
salad leaves (greens) and toast, to serve
method
1. Heat the oil in a large saucepan and saute the onion and garlic, stirring constantly, for 2 - 3 minutes. Add the spices and cook for a further 30 seconds.
2. Stir in the stock and lentils and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, until the lentils are cooked and softened. Remove the pan from the heat and drain off any excess moisture.
3. Put the mixture in a food processor and add the egg, milk, mango chutney and parsley. Process until smooth.
4. Grease and line the base of a 450 g ( 1 lb) loaf tin (pan) and spoon in the mixture, levelling the surface. Cover and cook in a preheated oven, 200°C/400°F/ Gas Mark 6, for 40 - 45 minutes, or until firm to the touch.
5. Cool in the tin (pan) for 20 minutes, then transfer to the refrigerator.
6. Turn out the pate on to a serving plate, slice and garnish with fresh parsley. Serve with salad leaves (greens) and toast.
It is always better to make your own stock, if you have time, rather than use stock cubes, as
the flavour of homemade stock is far superior.
2. Stir in the stock and lentils and bring the mixture to the boil. Reduce the heat and simmer for 20 minutes, until the lentils are cooked and softened. Remove the pan from the heat and drain off any excess moisture.
3. Put the mixture in a food processor and add the egg, milk, mango chutney and parsley. Process until smooth.
4. Grease and line the base of a 450 g ( 1 lb) loaf tin (pan) and spoon in the mixture, levelling the surface. Cover and cook in a preheated oven, 200°C/400°F/ Gas Mark 6, for 40 - 45 minutes, or until firm to the touch.
5. Cool in the tin (pan) for 20 minutes, then transfer to the refrigerator.
6. Turn out the pate on to a serving plate, slice and garnish with fresh parsley. Serve with salad leaves (greens) and toast.
It is always better to make your own stock, if you have time, rather than use stock cubes, as
the flavour of homemade stock is far superior.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
