Lentil & basil savoury pate

Serves 4

• 100g brown lentils, green are also ok
• 1 tbsp olive oil
• 100g onion, finely chopped
• 1 garlic clove, crushed
• ½ a vegetable stock cube
• 2 tsps fresh basil, finely chopped
• 1 tsp liquid savoury seasoning (Maggi or Soy Sauce)
• freshly ground black pepper

This recipe is for lentils with no pre-soaking required, so check your lentils don’t need soaking overnight.

Place the lentils in a saucepan with 275ml of cold water. Bring to the boil and boil briskly for 5 mins, then leave to simmer for about 30-40 minutes until most of the water has gone and the lentils become soft and mushy.

If a bit more water is needed then add to lentils and stir them towards the end of cooking to help break them down to a mush.

Meanwhile heat the oil in another pan and add the onion. Cook for 5 mins or so until the onion is soft.

Add the garlic and stir for a minute, then crumble in the ½ stock cube and cook for a further minute. Add the basil and savoury seasoning (I found Maggi works best) and mix thoroughly for just a minute then remove from the heat.

Grind some black pepper into the onion mixture and then add the cooked lentils. Mix thoroughly and basically that’s it if you like a fairly chunky & rustic pate. If you prefer it smooth just blitz in a blender.

Leave to cool then chill before serving on lovely crusty bread. Keeps for 4 – 5 days in the fridge.