- Lentils red, brown, green 4oz (100g) each
- ½ onion, finely chopped
- 1 clove garlic crushed
- Cold pressed virgin olive oil 2 tbspn
- Black pepper - ground ½ tspn
- Mushrooms wiped and chopped 9oz (250g)
- Dried thyme 1 tspn
- 1 lime zest and juice
This recipe has changed a fair bit over the years. I originally used to make it with a lemon, but found that using a lime gave it an extra fruity dimension. I used to use just red lentils, but found that using brown and green lentils, too, gave the pate more body.
The end product should be fairly firm and is vegan.
Rinse the lentils to remove any dust. Cover with water and bring to the boil. Cover and simmer for ½ hour until squashy. Whilst the lentils are cooking prepare the mushrooms. Lightly fry the onions, garlic and pepper in the oil until the onions are soft. Add the mushrooms and gently fry. When the mushrooms have given up some liquid add the thyme and softly cook for a few minutes. Using a slotted spoon cover the mushrooms with the softened lentils. Stir in some lime zest, (I prefer to zest the lime before I chop in half and squeeze it). Add the lime juice. Whiz the mixture through with a blender until a soft consistency. Place in a bowl and allow to cool.
Garnish and serve with warmed pitta bread. I prefer the mushroom pate to be fridge cold. The pate will keep many days in the fridge if covered, and makes a tasty pre-meal snack.
Use any left over lentils in a soup or casserole for body, extra protein and a range of nutrients, including manganese, phosphorus, copper, thiamin and potassium. They are also a good source of fibre.