From: David Stobbart
Here is a recipe for a spicy lentil pate, great with fresh bread,
on toast or as a dip. It freezes well.
Boil lentils in the water with tsp. oil for 15 mins.
- 4 oz red lentils
- 1 1/2 pints water
- tsp. oil for lentils
- tbs. oil for frying onion & spices
- 1tsp ground cumin
- 1/2 tsp. ground turmeric
- 1/2 tsp. ground coriander
- 1/2 tsp. mustard powder
- 1/4 tsp. chilli powder
- 8 oz onions, peeled & chopped
- 4 tbs. peanut butter
- 1 tbs. tomato puree
- lemon juice to taste
- salt & pepper to taste
Drain & set aside.
Cook onions & spices in other oil, remove from heat & stir in
Beat in peanut butter, tomato puree & lemon juice.
Season to taste.
Allow to cool, then blend until as smooth as required.