Flatbread with red lentil p\u00e2t\u00e9 recipe<\/p>\n
By Simon Rimmer<\/p>\n
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 p\u00e2t\u00e9 with a smoky flatbread makes it a deliciously wintry dish.<\/p>\n
Ingredients<\/p>\n
1 tsp coriander seeds<\/p>\n
250g strong plain flour, plus extra for dusting<\/p>\n
1 tsp paprika<\/p>\n
7g sachet easy-blend yeast<\/p>\n
150g natural yogurt<\/p>\n
2 tbsp olive oil, plus extra for brushing and drizzling<\/p>\n
For the pate<\/p>\n
1 tbsp olive oil<\/p>\n
1 red onion, finely chopped<\/p>\n
2 garlic cloves, finely chopped<\/p>\n
100g pine nuts<\/p>\n
1 bay leaf<\/p>\n
1 tbsp tomato pur\u00e9e<\/p>\n
1 tsp ground coriander<\/p>\n
1\/2 tsp cayenne pepper<\/p>\n
1\/2 tsp caraway seeds<\/p>\n
1\/2 tsp ground cumin<\/p>\n
Finely grated zest and juice<\/p>\n
of 1 large lemon<\/p>\n
200g red lentils, cooked<\/p>\n
100g can chickpeas, rinsed and drained<\/p>\n
Small bunch of fresh coriander, chopped, plus extra for garnish<\/p>\n
Method<\/p>\n
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.<\/p>\n
2. Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in<\/p>\n