Ingredients
- ½ wholemeal pita bread, cut into 4 triangles
- Oil spray
- 75 g tinned lentils, drained and rinsed
- 4 semi-dried tomatoes, roughly chopped
- ¼ garlic clove, crushed
- ½ spring onion, thinly sliced
- ¼ cup (60 ml) reduced-salt vegetable stock
- ½ teaspoon ground cumin
- Pinch of cayenne pepper
- Lemon juice, to taste
- Sea salt and ground black pepper, to taste
How to Make It
- Preheat the oven to 200°C (180°C fan/gas 6) and line a baking tray with baking paper.
- Lay the pita triangles in a single layer on the lined baking tray and spray lightly with oil spray. Bake in the oven for 5 minutes until they begin to colour. Turn over and bake for a further 5–8 minutes or until both sides are lightly coloured. Set aside to cool. To save time, the pita triangles can be cooked the night before and stored in an airtight container.
- Heat a small saucepan over medium–high heat. Add the lentils, semi-dried tomato, garlic, spring onion and stock and bring to the boil. Reduce the heat to medium–low and simmer for 5 minutes or until the tomato has softened. Remove from the heat and set aside to cool slightly.
- Place the lentil and semi-dried tomato mixture, cumin and cayenne pepper in a food processor and pulse until smooth and creamy. Season with lemon juice, salt and pepper, if desired.
- To serve, place the lentil pate in a small bowl and serve with the pita triangles.