Spicy Lentil Paté
A piquant paté which also makes an unusual sandwich filling.
Vegan. Hands-on time: 5 mins. Total time: 25 mins (plus chilling).
Contributed by (March 2003).
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.
Note on quantities and temperatures:
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.