A great vegetarian starter to be served up with mango chutney and cucumber
1. Preheat oven to 200°c, Gas Mark 6.
2. Heat oil in a saucepan and sautee the onion and garlic for 2-3 minutes, stirring. Add spices, then stir in dry lentils and add stock. Cook lentils until soft (about 20 minutes).
3. Drain the lentils, put mixture into food processor, add egg, milk, chutney, parsley, and blend until smooth.
4. Grease and line a loaf tin, spoon in mixture, cover and heat for 45 minutes until firm at 200°c, Gas Mark 6.
5. Once cooked, let it cool for 20 minutes then turn out and chill. Warm the pitta bread and serve the pâté with mango chutney and yoghurt with cucumber on the side.
from Rose Elliot's book ‘THE VEGETARIAN COOKBOOK’.
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