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How To Cook Lentil and Coconut Pate

Lentil and coconut pate

This makes a delicious creamy pate with a subtle flavor. Red lentils are particularly quick in the microwave, but be sure to cook them in a large bowl or the cooking liquid will froth over the top. Serve the pate with crudites or Melba toast.

 

INGREDIENTS

  • 100g (4 oz)split red lentils
     

  • 400ml (14 fl oz) boiling water
     

  • 50g (2 oz) creamed coconut, grated
     

  • Juice of 1/2 lemon
     

  • 4- 5 drops Tabasco sauce
     

  • 25ml (1/4 tsp) grated nutmeg
     

  • Salt and black pepper

Method

  1. Place the red lentils in a deep bowl and pour over the boiling water. Cover and cook for 10 minutes. (All powers), stirring several times. Drain well, if necessary, reserving any liquid.
     

  2. Stir in the creamed coconut, lemon juice, Tabasco sauce and nutmeg. Liquidize until smooth, adding a little of the reserved lentil stock, or water, if necessary.
     

  3. Season to taste with salt and pepper, then chill thoroughly before serving.

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