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Quick-cooking split red lentils are used for this spread. It tastes great in sandwiches with some raw onion, chutney or sliced tomato.

SERVES 4

125g (4oz) split red lentils

200ml (7fl oz) water

25g (1oz) butter, softened

1 tbsp tomato purée

a few drops of lemon juice

salt and freshly ground black pepper

Cook the lentils in the water for 20–30 minutes or until they’re tender and there’s no water left. Leave to cool.

Mash the butter, tomato purée, lemon juice and some salt and black pepper into the cooked lentils. Beat well with a spoon to make a smooth pâté.

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