My Lentil Pâté Recipe
Ingredients 1 tablespoon of grapeseed oil 1 red onion, finely chopped 2 garlic cloves, finely chopped (optional – replacement 1/4 teaspoon ginger powder and 1/4 teaspoon onion powder) 1 bay leaf 1 tablespoon tomato purée 1 tablespoon ground coriander 1/2 tsp cayenne pepper 1/4 teaspoon caraway seeds 1/2 teaspoon ground cumin Finely grated zest and juice of 1 lime 200g brown lentils, cooked 100g chickpeas, cooked Small bunch of fresh coriander, chopped, plus extra for garnish.
Heat the oil in a frying pan over a medium heat. Add the onion and garlic (or substitute) and cook for 5 minutes, until soft.
Add the bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lime zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté.
Season, stir in the chopped coriander, then cover and chill. Garnish with a sprinkling of chopped coriander.