Red Lentil Pate

Red Lentil Pate
Red Lentil Pate

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

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 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

to serve

  • your favourite bread, we had pitta

Instructions

  1. Have you cooked the lentils?  If not, do it now!
  2. Heat the oil in a frying pan over a medium heat.
  3. Add the onion and garlic and cook for 5 minutes, until soft.
  4. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes.
  5. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender.
  6. Add the cooked lentils and chickpeas and whizz to a chunky pâté.
  7. Season, stir in the chopped coriander, then cover and chill.

Like this?  How about:

hummus

hummusSo easy to make & perfect with breadsticks for a snack, or in a sandwich with some salad & avocado for lunch.

Ingredients

  • 2 cloves garlic, pressed
  • 1 tin chickpeas, drained
  • juice of half a lemon – I use 1tbsp lemon juice
  • roughly 4 tbsp olive oil
  • 1 tbsp tahini

Instructions

  1. put the garlic, chickpeas, lemon juice & a slug of olive oil into the blender & blitz
  2. add tahini & another slug of olive oil, before blitzing again

Baba Ganoush

This is in my Celia Brooks Brown book, but also found online here.

Ingredients

  • 2 aubergines
  • juice of 1 lemons
  • 1 clove garlic, crushed
  • salt, and freshly ground black pepper
  • 2 tbsp olive oil
  • 2-3 tbsp Greek yogurt

Instructions

  1. Push a fork into the stem of the aubergines and place the body directly onto a high gas flame. Turn occasionally until completely soft and collapsed; the skin should be blackened to the point of ash in places, and steam should be escaping through the fork holes.

OR

  1. Halve the aubergines lengthways, then score the flesh with a knife, drizzle with olive oil & roast at 220C until golden & softened.
  2. Remove to a plate and cool. 
  3. Peel off the charred skin. Don’t worry if a few little charred bits remain, as they will add to the flavour.
  4. Place flesh in a bowl and use a fork to mash together with remaining ingredients until fairly smooth.
  5. Taste for seasoning and serve immediately.

tangy tofu dip

This is from the “River Cottage Baby & Toddler cookbook

Ingredients

  • 200g plain silken tofu
  • 1 tsp cider vinegar
  • 0.25 tsp grated ginger
  • a few drops of soy sauce
  • 1 tbsp finely chopped mint or corriander

Method

  1. put everything in the food processor & blend until smooth
  2. if possible, leave the dip in the fridge for an hour or two to let the flavours develop.
  3. take it out of the fridge 15min before serving to allow it to return to cool room temperature.

Verdict?
Meh… i was disappointed  – won’t be making it again

    Courgette & Cheese dip

    This is from the “River Cottage Baby & Toddler cookbook

    Ingredients

    • 250g courgettes sliced thinly
    • knob of butter
    • dash of olive oil
    • 1 small garlic clove, chopped
    • 50g cream cheese or soft mild goat’s cheese
    • a squeeze of lemon juice
    • freshly ground pepper & salt (optional)

    Method

    1. heat the butter & oil in a frying pan over a medium heat
    2. add the garlic & courgettes and fry gently until the courgette are transulcent (15-20mins)
    3. put the cooked courgettes into a food processor. add the cheese, lemon juice, black pepper & salt. Blitz.
    4. Refrigerate until needed, but let warm up to room temperature before eating

    Verdict?

    I wasn’t impressed by this… DH made it & did brown the courgettes  bit, but it still didn’t taste that nice