Lentil Pate - cooking recipe

Ingredients

1 onion
2 garlic cloves
1 tablespoon vegetable oil
1 teaspoon garam masala
1/2 teaspoon dried coriander
180 g lentils (I use red lentils)
1 1/2 pints vegetable stock
salt and pepper
2 tablespoons mango chutney
2 tablespoons milk
1 egg

Preparation

Start by chopping up the onion and crushing the garlic. (This doesn't need to be done really thoroughly, as it's going in the food mixer later).
Fry the onion and garlic in the oil. (The recipe said 1 tablespoon, but I've always used a bit more).
Once the onion becomes translucent, add the spices and fry them for a little bit too.
Add 180g of lentils, and the vegetable stock, and sprinkle some salt and pepper if desired.
Leave the lentils to stew for about 20 minutes over a moderate heat until practically all the liquid is absorbed.
Take the lentils off the heat and strain them, transferring into a food mixer.
Add the mango chutney, the egg and the milk, and then blend until making a smooth paste.
Pour into a lined loaf tin (about 3 inches by 8) and transfer to the oven for 40 minutes at 200 degrees C (Gas mark 6).
Once removed for 20 minutes, turn out onto a wire rack (but leaf the baking paper stuck around to hold it together. Chill for a few hours and then serve with salad, pitta and more mango chutney.