- LENTIL AND LEMON PATE-

Since you only need one lemon as opposed to four limes, this is rather cheaper than Clara's Lentil and Lime Pate (page 16). I have suggested using the largergreen lentils rather than brown because, although harder to mash, they have a fresher flavour. Formaximum nutritional value serve with warm, crusty bread or home-made rusks (see page 15). For 4.

- INGREDIENTS-

1 small onion

1 large clove garlic

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1 small lemon

Small buncn parsley

4 oz/125 g green lentils

1 tablespoon oil Salt Pepper

Saucepan with a lid

- METHOD-

Peel and finely chop the onion and garlic. Crush the cumin and coriander seeds; squeeze the lemon. Trim the stalks off the parsley, wash it and leave it to drain in a sieve or colander. Pick over and rinse the lentils.

2 In the saucepan, fry the onion in the oil over low heat, turning often, for 8-10 minutes or until soft but not brown. Add the garlic and continue frying for 3-4 minutes; sprinkle in the spices and fry for 2-3 minutes more. Add thelentils, I pintl600 ml water and half the lemon juice (do not add salt at this stage). Boil fast for 2 minutes; then lower the heat until the lentils are simmering, cover and cookfor 25 more minutes. Add a little salt and rather more pepperand continuecookingfor 5-10 minutes or until the lentils are tender when prodded with a fork. Add a little more boiling water if necessary. If there is surplus liquid when the lentils are cooked, raise the heat a little until it has evaporated. Mash with a fork and allow to cool.

3 Finely chop and stir in the parsley. Add more lemon juice to taste: be cautious and put in only a little at a time, because if there is too much the pate will be sharp. Adjust the seasoning after adding the lemon: you will probably need a little more salt (in this recipe particularly, the right balance of seasoning makes an enormous difference).