- ¼ cup (45 g) green lentils
- 1½ tablespoons sunflower oil
- 4 French shallots, finely chopped
- 1 clove garlic, crushed
- 500 g turkey mince
- 125 g chicken livers, well trimmed and chopped
- 3 tablespoons dry Marsala winesalt and pepper
- 1 cup (30 g) fresh coriander leaves
- sprigs of fresh coriander to serve
- Put the lentils in a saucepan, cover generously with water and bring to the boil.
- Simmer for about 45 minutes or until tender.
- Drain well and set aside to cool.
- Heat the oil in a large frying pan and fry the shallots and garlic over a moderately high heat for 2 minutes or until they have softened.
- Reduce the heat to moderate and add the turkey mince and the livers.
- Cook, stirring, for 8–10 minutes.
- Pour in the Marsala, bring to the boil and allow the mixture to bubble for 1–2 minutes.
- Season with salt and pepper.
- Transfer the mixture to a food processor.
- Add the coriander leaves and cooked lentils, and process for a few seconds to form a coarse paste consistency.
- Alternatively, chop the coriander finely, and mash all the ingredients together thoroughly using a fork.
- Spoon into 6 ramekins, pressing down well with the back of the spoon.
- Cover and chill for about 2 hours before serving with toast, garnished with fresh coriander sprigs.
Preparation: 15 minutes, plus about 2 hours chilling
Cooking: 1 hour