Creole Pate
From: David Stobbart

Here is a recipe for a spicy lentil pate, great with fresh bread, on toast or as a dip. It freezes well.

• 4 oz red lentils
• 1 1/2 pints water
• tsp. oil for lentils
• tbs. oil for frying onion & spices
• 1tsp ground cumin
• 1/2 tsp. ground turmeric
• 1/2 tsp. ground coriander
• 1/2 tsp. mustard powder
• 1/4 tsp. chilli powder
• 8 oz onions, peeled & chopped
• 4 tbs. peanut butter
• 1 tbs. tomato puree
• lemon juice to taste
• salt & pepper to taste

Cook onions & spices in other oil, remove from heat & stir in the lentils.

Beat in peanut butter, tomato puree & lemon juice.
Season to taste.
Allow to cool, then blend until as smooth as required.