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Lentil pâté (2)

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This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people: 2 cups of cooked lentils and drain-1 onion-50 g of non-hydrogenated vegetable margarine-6 tablespoons of tomato sauce-2 tablespoons flour-2 tablespoons chopped parsley-1 pinch of thyme-1 generous grating of nutmeg--1/2 teaspoon of aromatic salt

Instructions

Peel and chop the onion finely. Brown in a pan using a portion of margarine.
Add the lentils already cooked and drained, add salt and mix. Merged all remaining margarine and, after it is melted, add the flour, tomato paste and the spices. Stir well and cook for a few minutes. Taste the mixture until it is "right" flavor.
When it formed a nice cream, turn off the heat, let cool slightly and mix with a hand blender until the mixture is smooth and creamy.
Pour into a lightly oiled baking dish (particularly suitable for Loaf pan) and let cool.
To prevent the surface becomes dark, brush them with a thin layer of olive oil.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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