Red Lentil Pâté
(serves 4 | 45 minutes + chill time | easy)
This recipe comes from the cookbook ‘Fricandò’ by Mina Novello, one of my favorite people on the planet and a wonderful chef and cookbook author from Biella, Piedmont.
180g red lentils – 1 onion – 2 garlic cloves – ½ a litre of vegetable stock – 30g of butter – black pepper – 2 tablespoons of extra virgin olive oil – 1 bunch of parsley
- Heat the olive oil in a deep pan, add the chopped onion and garlic, let them brown slowly.
- Add the parsley, lentils and a few grinds of black pepper, then pour in the vegetable stock, cover with a lid and bring to a boil.
- Let it simmer until the lentils are cooked through, then blend everything directly into the pan and add the butter. You’re aiming for a thick and smooth consistency.
- Once blended, pour the pate into a bowl and leave to chill in the fridge for 2 hours.