Flatbread with red lentil pâté recipe
By Simon Rimmer
Serving instructions Serves 6 |Takes 30 minutes to make, plus proving and chilling |Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars Rating Serving this red lentil pâté with a smoky flatbread makes it a deliciously wintry dish.
Ingredients
1 tsp coriander seeds
250g strong plain flour, plus extra for dusting
1 tsp paprika
7g sachet easy-blend yeast
150g natural yogurt
2 tbsp olive oil, plus extra for brushing and drizzling
For the pate
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
100g pine nuts
1 bay leaf
1 tbsp tomato purée
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp caraway seeds
1/2 tsp ground cumin
Finely grated zest and juice
of 1 large lemon
200g red lentils, cooked
100g can chickpeas, rinsed and drained
Small bunch of fresh coriander, chopped, plus extra for garnish
Method
1. Dry-fry the coriander seeds in a hot frying pan for 30 seconds, until fragrant. Put in a pestle and mortar, and lightly crush. Return to the pan, add 100ml water and bring just to the boil. Set aside until warm.
2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in
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