Lentil paté

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Ingredients

  • 1 onion
  • 1 laurel leaf
  • 3 cloves
  • 350 g lentils (black)
  • 800 ml vegetable broth
  • 1 tsp oregano
  • 2 tbsp olive oil
  • some zest of a lemon
  • salt, pepper
  • 2 tbsp ground almonds
  • 2 tbsp soy sauce

With mustard carrots

  • 1 carrot
  • 20 g celery
  • olive oil
  • 2 tbsp coarse mustard
  • salt, pepper
  • cress

On bread

  • 2 rolls or a baguette
  • cress

Directions

  1. Peel the onion. Attach the laurel leaf to the onion using the cloves. This looks funny.
  2. Boil the lentils and the onion in the vegetable broth until the lentils are done.
  3. Remove the onion. (eat it or throw it away)
  4. Add the lemon cest, ground almonds, olive oil, salt, pepper, oregano and soy sauce.
  5. Puree the lentil mixture.
  6. Let it cool.

With mustard carrots

  1. Dice the carrot and the celery.
  2. Heat the olive oil in pan. Saute the carrot and celery for about 5 minutes.
  3. Stir in the mustard and season with salt and pepper.
  4. Cut the paté into circular pieces using a glass or similar implement.
  5. Top off the paté with the mustard carrots and decorate with cress.

On bread

  1. The paté can also be spread on bread and decorated with cress.