1 onion (finely chopped)
1 stick of celery (finely chopped)
3 garlic cloves (finely chopped)
1 tsp garam masala
½ tsp ground coriander
1½ pints (850ml) vegetable stock
6 oz (175gr) red lentils
1 egg (small)
2 tbsp soya or rice milk (I never used this as the mixture seemed to be wet enough)
2 tbsp mango chutney (use another other type of chutney if you prefer)
2 tbsp chopped parsley
1 tbsp walnut oil (vegetable oil if not available)
1. Heat the oil in a large pan and add celery, onion and garlic. Cook for about 3 minutes.
2. Add the garam masala and ground coriander. Cook for a further 30 seconds.
3. Add the stock and lentils. Stir and bring mixture to the boil. Reduce heat and simmer for about 20 minutes until the lentils are soft.
4. Remove pan from heat and drain any excess moisture.
5. Put mixture in a food processor. Add dairy free milk (I never added milk), egg, mango chutney and parsley. If you want to skip using the food processor, just mix well with fork until mixture is smooth.
6. Grease and line the base of a 1 lb/450gr loaf tin. Add mixture and smooth to form an even surface (My loaf tin was too large)
7. Cover and cook in a preheated oven 400F/200C/Gas mark 6 for 40-45 minutes or until firm to touch.
8. Leave paté in the tin to cool for 20 minutes and then transfer to a refrigerator to cool completely.
9. Turn the paté on to a serving plate
Keen to see the results I completely overlooked step number eight and tried to turn the paté onto the serving dish while it was still hot. Result, it all disintegrated as you can see from the photograph. I optimistically pressed the paté back into shape and hoped for the best.
While my first attempt would not win an award for appearance it did taste absolutely delicious. I feel the lentil paté makes an excellent starter served with gluten-free bread and mango chutney or even a light lunch served with avocado, bean and tuna salad as pictured above.
My husband certainly gave it the thumbs up so I will definitely be cooking this again. However, next time I will leave in the tin until cold as instructed!
I will also experiment replacing the garam masala with chili powder.
Does anyone have a simple recipe for a gluten-free loaf?