Spicy Lentil Paté

A piquant paté which also makes an unusual sandwich filling.

Recipe for Spicy Lentil Paté, contributed by George Delaney

This is an easy vegetarian paté which tastes great with chips (crisps) or crackers, and also goes well in a salad sandwich. I have specified green lentils here, but you can use whatever type you have to hand. If you choose the red (split) variety, you can substantially reduce the cooking time.

• 2/3 cup (4 oz, 100g) green lentils
• ½ cup (2 oz, 50 g) shredded (desiccated) coconut
• 1 tbsp. lemon juice
• A pinch of cayenne pepper or chili powder
• Salt to taste

Cook the lentils in water until they are soft: 20 - 30 minutes for green or brown lentils, much less for the red variety. When cooked, drain well.

Mix the lentils with the rest of the ingredients. Using a food processor or blender, make into a smooth paste, adding a little water if it is too thick. Chill well before serving.

Recipe for Spicy Lentil Paté (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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