Lentil Pate

Directions

1. 1
   Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
2. 2
   Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
3. 3
   Once the onion becomes translucent, add the spices and fry them for a little bit too.
4. 4
   Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
5. 5
   Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
6. 6
   Take the lentils off the heat and strain them, transferring into a food mixer.
7. 7
   Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
8. 8
   Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
9. 9
   Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.