This flavoursome, punchy pâté is vegetarian and healthy too.
1 tbsp olive oil
2 onions, finely sliced
1 bay leaf
2 garlic cloves, crushed
1 tsp ground cumin
2 tsp smoked paprika
pinch chili powder
225ml/8fl oz white wine
250g/9oz red lentils, washed
1 tbsp agar agar flakes
1 tsp sherry vinegar
225g/8 oz cream cheese
2 roasted red peppers, peeled
90g/3¼oz unsalted butter
1 tbsp chopped oregano
salt and freshly ground black pepper
rye bread and pickles to serve
Line a terrine mould or loaf tin with cling film.
Heat the olive oil in a lidded saucepan and fry the onions, bay leaf and garlic for five minutes over a medium heat until softened.
Add the cumin, paprika and chilli powder to the pan and cook for a further two minutes. Pour in the wine and continue to cook until the volume of the liquid is reduced by half.
Stir in the lentils to the and add 500ml/18fl oz water and the agar agar flakes. Cover with a lid and cook for 20 minutes, then remove the lid and cook, uncovered, for a further 10 minutes, or until the lentils are cooked through.
Stir in the vinegar, remove from heat and allow to cool slightly.
Meanwhile, blend the cheese, peppers and butter in a food processor. Add the lentil mixture and chopped oregano and blend until smooth. Add salt and freshly ground black pepper to taste and blend for another few seconds to mix until well combined.
Pass the mixture through a fine sieve, and spoon carefully into the terrine mould. Chill in the fridge overnight.
To serve, remove the pâté from the mould, cut into slices and serve on a plate with rye bread and pickles.
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