ADAPT November recipe

ADAPT Recipe of the Month

Lentil and Apple Pate
by Maggie Chatfield

Ingredients:
4oz brown Chinese lentils
1/2 pint water
1bay leaf
2 small (or 1 really large) Bramley apples (I use whatever apples I have)
4 tablespoons olive oil
1medium onion finely chapped
2 tablespoons tahini
Salt and pepper to taste

Method:
Put the lentils into a saucepan with water and bayleaf, seasoning well. Cover and set on a low heat. Bring to the boil and simmer gently for 1 horr, by which time all the water should be absorbed and the lentils tender.

Removethe bayleaf and mash the lentils well.

Peel, core and finely chop the apples. Heat the oil in a saucepan on a low heat and mix in the onions and apples. Coverand cook them gently for 10 minutes or until the apples can be beaten to a pulp.

Thoroughly mix in the lentils. Takethe pan from the heat and mix in the tahini. Press the mixture into an earthenware bowl or four ramekins and chill until firm.

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