I daresay that this pâté is even simpler to make, compared to hummus. George and I love Indian food. I say love, as in, it’s the kind of food we could easily eat most days of the week, and the comfort food we cook when in a different country.
This spread is light and made with a mix of spices. We may or may not have eaten this spread with spoons from the bowl, while still warm. When in need of comfort, do yourself a favour and do the same.
Curried Red Lentil Pâté
Light and flavourful, pâté can be made ahead of time, and enjoyed on a selection of breads and toast.
Place chopped onion, garlic and stick cinnamon in a heated pan with oil. Simmer until onions are golden.
Add the tomato, red lentils and stock to the onions and cook over low heat.
Once the lentils start to expand and have absorbed some of the stock, add in all spices and stir. Continue to cook over low heat, stirring occasionally to prevent sticking to the bottom of the pan.
When the lentils have been cooked, transfer the mixture into a bowl and whizz with a handheld blender, until smooth.
If you cook the lentils at a high temperature, the lentil/stock mix will become drier quicker, which may result in sticking. Feel free to add more stock if this happens, but be cautious about the amount added, since you'd like the end result to be smooth and creamy, rather than fluid.