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Flatbread with red lentil pâté

Name: Flatbread with red lentil pâté
Prep time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 tsp coriander seeds; 250g strong plain flour, plus extra for dusting; 1 tsp paprika; 7g sachet easy-blend yeast; 150g natural yogurt; 2 tbsp olive oil, plus extra for brushing and drizzling; For the pâté:; 1 tbsp olive oil; 1 red onion, finely chopped; 2 garlic cloves, finely chopped; 100g pine nuts; 1 bay leaf; 1 tbsp tomato purée; 1 tsp ground coriander; ½ tsp cayenne pepper; ½ tsp caraway seeds; ½ tsp ground cumin; Finely grated zest and juice of 1 large lemon; 200g red lentils, cooked; 100g can chickpeas, rinsed and drained; Small bunch of fresh coriander, chopped, plus extra for garnish

Published: 30 Nov 07
Updated: 18 Mar 24

Coriander flatbreads with a red lentil pâté is a fragrant but simple Moroccan-inspired dish, it is a perfect vegetarian snack or starter.

Easy
December 2007

Test kitchen approved

Serves 6
Takes 30 minutes to make, plus proving and chilling

Coriander flatbreads with a red lentil pâté is a fragrant but simple Moroccan-inspired dish, it is a perfect vegetarian snack or starter.

Nutrition: per serving

Calories: 484kcals
Fat: 21.6g (2.5g saturated)
Protein: 18.3g
Carbohydrates: 59g (5.3g sugar)
Salt: 0.2g

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Ingredients

1 tsp coriander seeds
250g strong plain flour, plus extra for dusting
1 tsp paprika
7g sachet easy-blend yeast
150g natural yogurt
2 tbsp olive oil, plus extra for brushing and drizzling

For the pâté:

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, finely chopped
100g pine nuts
1 bay leaf
1 tbsp tomato purée
1 tsp ground coriander
½ tsp cayenne pepper
 ½ tsp caraway seeds
½ tsp ground cumin
Finely grated zest and juice of 1 large lemon
200g red lentils, cooked
100g can chickpeas, rinsed and drained
 Small bunch of fresh coriander, chopped, plus extra for garnish

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Method

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.
Sift the flour, paprika and a pinch of salt into a large bowl, then stir in the yeast. Stir in the yogurt, coriander water and oil. Mix to a dough, turn out onto a floured surface and knead for 5 minutes, until smooth. Put in a bowl, cover and prove for 1 hour, until doubled in size.
Meanwhile, make the pâté. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5 minutes, until soft. Add the nuts and bay leaf, cook for 2 minutes, then stir in the purée and spices and cook for a further 5 minutes. Stir in the lemon zest and juice, discard the bay leaf and tip into a blender. Add the cooked lentils and chickpeas and whizz to a chunky pâté. Season, stir in the chopped coriander, then cover and chill.

Knock back the dough and divide into 6. On a floured surface, roll out each to a 10-12cm circle. Heat a griddle pan until hot, brush each dough circle with oil and griddle, in batches, for 30 seconds each side, until golden. Serve with the lentil pâté and a drizzle of oil.