Red Lentil and Goat’s Cheese Pâté

Name: Red Lentil and Goat’s Cheese Pâté
Ingredients: melba toast and fresh rocket (arugula) leaves, to serve; salt and ground black pepper; salt and ground black pepper; 3 eggs, lightly beaten; 1 bay leaf; 475 ml/16 fl oz/2 cups near-boiling vegetable stock; 115 g/4 oz/½ cup soft goat’s cheese; 5 ml/1 tsp ground cumin; 225 g/8 oz/1 cup red lentils; 1 shallot, very finely chopped

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This pâté is made in a slow cooker, resulting in maximum flavour. The smoky, earthy taste of red lentils provides a perfect partner to the tangy goat’s cheese.

Ingredients

225 g/8 oz/1 cup red lentils
1

Main course
Vegetarian
Gluten-free

Method

Place the lentils in a sieve or strainer and rinse well under cold running water. Drain, then tip the lentils into the ceramic cooking pot of a slow cooker and add the shallot, bay leaf and hot vegetable stock.
Switch the slow cooker to high, cover and cook for 2 hours, or until all the liquid has been absorbed and the lentils are soft and pulpy. Stir once or twic