Chunky Mushroom and Lentil Pâté

The earthy flavours in this pâté bring the heartiness of Autumn into any season. Eaten hot or cold, this spread can be used as a dip, or coupled with crunchy fresh bread or crackers for a seriously satisfying snack.

Ingredients
1 can lentils
1 shallot
a handfull of mushrooms (about 100g)
2 garlic cloves
1 tsp lemon juice
1 sprig thyme
salt and pepper to taste
2 tbsp EVOO

Method
Chop the shallot and garlic very finely, add to a sacuepan with the olive oil on a low heat and cover.  Cook for 5 minutes until the shallot has gone translucent.
Add the lentils, drained, and mushrooms finely chopped. add lemon juice, stir and cover. Cook, stirring intermittently for 15 minutes. Add seasoning and thyme, removing the leaves from the stem, and cook for another 5 minutes, stirring intermittently. Serve in a bowl with a side of fresh bread or crackers.