Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 74

It is difficult to know when something is a pâté rather than a spread but the texture and richness of this and the recipe which follows seem to demand the pâté label.

115g/4 oz/2 cups wholewheat bread

115g/4 oz/½ cup red lentils

285ml/½ pt/1¹/₃ cups water 1 onion 2 tbs vegetable oil 1 tbs tahini 1 tsp dried rosemary ½ tsp dried thyme Pinch nutmeg 1 tbs finely chopped parsley 1 tbs miso

1) Break the bread up into pieces, cover with water, and leave to soak for about an hour.

2) Cook the lentils in the water for about 15 minutes until tender.

3) Chop the onion. Sauté it in the oil for about 5 minutes until tender and beginning to brown.

4) Add the onions to the lentils. Drain the bread and squeeze as much moisture out as possible: add to the lentils and onions.

5) Stir in the tahini. rosemary, thyme and nutmeg and cook over a low heat for about 5 minutes.

6) Stir in the parsley and miso, beating well to amalgamate it into the mixture.

7) Turn into an oiled baking dish, and bake for about half an hour at 350°F/180°C/Gas Mark 5. Serve warm or cold.