Method
Place the lentils, water, and garlic in a medium saucepan. (The water should be about 2 inches above the lentils; add more as needed.)
Over a medium-high heat, bring the mixture to a boil. Lower the heat to medium-low and cook at a simmer until tender to the bite, 30-40mins.
Season with ½ tsp of the salt.
While the lentils cook, in a separate saucepan melt the butter over medium-high heat.
Add the shallots, stir to coat with the butter, and cook until thick, jam-like and caramelised, this normally takes about 20-25mins and lower the heat if the shallots begin to char.
Now add the booze (or apple cider), and increase the heat to allow it to evaporate for about 2-3mins.
Now add the rosemary, nutmeg and then remove the garlic cloves that are in with the lentil and add them to the mix, add the remaining salt and turn off the heat.
Drain the lentils and transfer to a baking sheet too cool in a single layer for 10mins.
If you have a hand blender you can now blend the shallot mixture or if you have a food processor now is the time to transfer the mixture to the bowl of a food processor or stand blender and blend, scraping the sides of the bowl as necessary.
Add the lentils and blend until you have a creamy mixture with as few lumps as possible.
Season with the black pepper to taste, add more salt if needed.
Scoop into ramekins and place in the refrigerator for at least 45mins.
Enjoy.