The kids will eat bucketfuls of hummus, and love lentils, so thought I would try them with this Red Lentil Pate….
It was easy enough to make, but didn’t go well with the kids. DD1(5) refused to even try it & even DD2(2.5) – a.k.a. “The human dustbin” announced she didn’t like it after one mouthful! DH & I thought it was nice, but I don’t think I will be rushing to make it again in the near future!
Red Lentil Pate
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 100g pine nuts
- 1 bay leaf
- 1 tbsp tomato purée
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp caraway seeds
- 1/2 tsp ground cumin
- Finely grated zest and juice
- of 1 large lemon
- 200g red lentils, cooked
- 100g can chickpeas, rinsed and drained
- Small bunch of fresh coriander, chopped, plus extra for garnish
- your favourite bread, we had pitta
- Have you cooked the lentils? If not, do it now!
- Heat the oil in a frying pan over a medium heat.
- Add the onion and garlic and cook for 5 minutes, until soft.
- Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes.
- Stir in the lemon 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.
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