Garlic and Onion Lentil Pate
Ingredients
Method
Place lentils in a saucepan with 1.5 cups water and bring to boil. Simmer for around 15 mins until softened. Add water to the lentils as needed to prevent sticking and burning. Stir occasionally.
While the lentils are simmering, gently saute the chopped onion in a frying pan as slowly as you can in order to caramelise them.
Once lentils are cooked through, add the garlic to the onions and saute for around 2 mins until fragrant but not burned. Season with black pepper and then add the lentils and allow to cook through for a further 2 or 3 mins.
Scrape mixture into a blender and process until smooth, adding water if necessary. Add the white wine vinegar and pulse until combined.
Add any other herbs to taste, if you fancy it. I like finely chopping garlic chives straight from the garden and plonking them on top, but have a play and see what's good.
Keep in the fridge for up to a week.
Serve...
...as a savoury spread in sandwiches, on crackers, on toast, in pitta bread.
- 1 cup red lentils
- 1 onion, finely chopped
- 4 cloves garlic
- 1 tbsp olive oil
- 1 tsp white wine vinegar
- black pepper
- herbs to taste
Method
Place lentils in a saucepan with 1.5 cups water and bring to boil. Simmer for around 15 mins until softened. Add water to the lentils as needed to prevent sticking and burning. Stir occasionally.
While the lentils are simmering, gently saute the chopped onion in a frying pan as slowly as you can in order to caramelise them.
Once lentils are cooked through, add the garlic to the onions and saute for around 2 mins until fragrant but not burned. Season with black pepper and then add the lentils and allow to cook through for a further 2 or 3 mins.
Scrape mixture into a blender and process until smooth, adding water if necessary. Add the white wine vinegar and pulse until combined.
Add any other herbs to taste, if you fancy it. I like finely chopping garlic chives straight from the garden and plonking them on top, but have a play and see what's good.
Keep in the fridge for up to a week.
Serve...
...as a savoury spread in sandwiches, on crackers, on toast, in pitta bread.