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Lentil and tomato pâté

Lentils are an excellent source of vegetable protein.

Ingredients:

100g/4oz red lentils
500ml/1pt vegetable stock
50g/2oz sundried tomatoes in oil, drained
salt and pepper

Tomatoes
Method:

  1. Wash the lentils. Place in a small saucepan with the stock and bring slowly to the boil.
  2. Cover and simmer on a gentle heat for 10-15 minutes until all the stock has been absorbed.
  3. Cool lentils.
  4. Place sundried tomatoes and lentils in the food processor and blend until smooth.
  5. Spoon into 2 ramekin dishes. Chill in refrigerator until required
  6. Serve on a bed of lettuce with cherry tomatoes.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? cources run for 2,3 and 4 days and the college is open also to non-members.