Makes 2 cups
1/2 cup red lentils, rinsed
2 cups water
2- 3 tablespoons tomato paste
1 tablespoon French mustard to taste
1 tablespoon lemon or lime juice
1/2 teaspoon or more chili powder to taste
Place lentils in a medium saucepan with water.
Bring to the boil, reduce heat slightly.
Simmer for 20 minutes or until tender, stirring every 5 minutes.
Drain off water and save. Add to mixture if to dry add more lemon juice.
Beat mixture thoroughly till smooth and creamy.
Add tomato paste, mustard, lemon or lime juice and chili powder.
Stir until well combined and smooth or blend.
Place in a suitable shallow dish. Chill in refrigerator.
Serve accompanied by crudit's and pita bread or as a spread.
Divide into 3 portions and freeze if using as a spread. Last more than week in fridge.
Whole recipe = Cal.475
375g short crust pastry
egg to glaze
2/3 cup red lentil
1 medium onion, chopped
1 tbsp. oil
1 tsp. curry powder
1/2 tsp. ground coriander
1 cup grated carrot
1/2 grated zucchini
2 tbsp. chopped parsley
Pepper and salt
Place lentils in a pan of water to cover, simmer 10 minutes until tender, drain and cool.
Cook onion in oil until softened, add curry powder and coriander and cook 2 minutes. Fold into lentils with remaining ingredients.
Roll pastry and cut 8 rounds about 15cm in diameter. Place a spoonful of filling in the centre of each; dampen edges and fold over. Press edges together with the tines of fork to seal. Brush with egg glazing; cut 2 small slits in 3each and place on lightly greased tray.
Bake at 190 C for about 30 minutes until golden.
Serve hot with vegetables
SPICY LENTIL PATTIES
2 cups red lentils
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon caraway seeds
1 teaspoon chili powder or less
1 tablespoon ground rice
Carefully wash lentils and put in pot with 3 cups cold water.
Cook until mushy - use a potato masher.
Add all other ingredients and mix very well.
Let it get cold, then form into patties
Heat oil in a thick pan until fairly hot.
Add the patties and cook on each side until brown. Drain on kitchen paper.
Serve with Cucumber and yoghurt salad, tomato sliced with little onion and chopped mint with lemon juice.
If eaten hot, serve fluffy basmati rice, if cold, grainy bread or chapatis.
Final part four on lentils to come
More Lentils Recipes - part three