How to prepare Split lentil recipe : Carrot and Lentil Pate
Split lentil recipe : Carrot and Lentil Pate
This recipe is slightly adapted from Cas Clarke's Vegetarian Grub
on a Grant.
Fills 4 - 6 sandwiches
• 100g (4oz) split red lentils
• 100g (4oz) carrot (1 medium one), grated
• 1 tsp dried thyme or other dried herb to taste
• 1 stock cube (optional)
• 1 medium onion or 1 small leek, chopped as finely as possible
• 2 cloves garlic, chopped as finely as possible
• 1 tsp olive or vegetable oil (optional)
• juice of ½ lemon, or to taste (optional)
• salt and black pepper to taste
1. Wash the lentils, then put in a pan with 500ml (18 fl oz, 2¼ cups)
cold water. Bring to the boil (keep an eye on it or it'll boil over)
then simmer uncovered for 10 minutes, or until the lentils are beginning
to soften and break up. If your lentils are old this will take ages,
so go and buy some new ones.
2. When the lentils are at the stage described above, add the carrot,
thyme, and stock cube (if using). Mix well and continue to cook for
10 minutes, or until the lentils are cooked to your satisfaction,
adding more water if it gets too dry.
3. While the lentils are cooking, fry the onion and garlic in the
oil, or in vegetable stock if you prefer, until just beginning to
brown.
4. When everything is cooked, add the onions and garlic to the lentils.
Mix well, then add lemon juice to taste if using, and season to taste
with salt and black pepper. Chill 1 hour before using.
Your Carrot and Lentil Pate is ready now
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