Lentil pate
Can't find what your looking for? Search all of the ActiVeg Network recipes.
Ingredients
- 4 oz/ 115g split red lentils
- /2 pint/ 285ml cold water
- 1 tbs tomato purée
- 1 small onion
- 2 cloves
- 1 oz/ 28g margarine
- salt, pepper, pinch of nutmeg
- finely chopped parsley
Method
- Peel the onion.
- Cook the lentils in the water with the cloves and onion, and then discard the cloves and onion.
- Stir all the other ingredients into the cooked lentils.
- Mix it with a fork, and allow to cool.
- Keep covered in the fridge.
- Will keep for several days. tasty and cheap!
- Nice with soya mayo and salad.
About
Type
Allergy details
Author
This recipe was reproduced with the kind permission of .
% 