This recipe comes from the cookbook 'Fricandò' by Mina Novello, a lovely chef from Biella, in Piedmont (north of Italy). She released her latest book in which she published 100 traditional and exquisite recipes, this being one of them.
Things You'll Need
180g red lentils
2 garlic cloves
½ a litre of vegetable stock
30g of butter
2 tablespoons of olive oil
1 bunch of parsley
1. Heat oil in a deep pan or pot, add chopped onion and garlic, let brown.
2. When browed add parsley, lentils and pepper to taste. Pour in the vegetable stock, cover with a lid and bring to boil.
3. Once boiled, blend directly in the pot (or place into a blender) adding the butter. The pâté needs to be of a thick consistency.
4. Place in a bowl or Tupperware lined with cling film and let rest in the fridge for at least 2 hours.