Lentil pâté (2)

For 4 people: 2 cups of cooked lentils and drain-1 onion-50 g of non-hydrogenated vegetable margarine-6 tablespoons of tomato sauce-2 tablespoons flour-2 tablespoons chopped parsley-1 pinch of thyme-1 generous grating of nutmeg--1/2 teaspoon of aromatic salt

Peel and chop the onion finely. Brown in a pan using a portion of margarine.
Add the lentils already cooked and drained, add salt and mix. Merged all remaining margarine and, after it is melted, add the flour, tomato paste and the spices. Stir well and cook for a few minutes. Taste the mixture until it is "right" flavor.
When it formed a nice cream, turn off the heat, let cool slightly and mix with a hand blender until the mixture is smooth and creamy.
Pour into a lightly oiled baking dish (particularly suitable for Loaf pan) and let cool.
To prevent the surface becomes dark, brush them with a thin layer of olive oil.