Lentil and Carrot Paté

Delicious served with mini pita breads and/or with raw carrot and celery sticks.


  • 2 T (30 ml) olive or canola oil
  • ½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
  • 1 onion, finely chopped
  • 1 t (5 ml) ground cumin
  • 1 t (5 ml) coriander
  • ½ t (2,5 ml) cinnamon
  • ½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 4 medium/large carrots, peeled and sliced into rings
  • 2½ cups (625 ml) water
  • 2 T (30 ml) Ina Paarman's Vegetable Stock Powder
  • ¾ cup (180 ml) split red lentils
  • 2 T (30 ml) fresh lemon juice
  • olive oil (extra virgin is best here)
  • 2 T (30 ml) Ina Paarman’s Coriander Pesto

Sauté the onion, pre-seasoned with Green Onion Seasoning, in the oil in a medium size saucepan until soft and beginning to brown. Add the spices and Chilli & Garlic Seasoning and stir-fry gently until the spices become aromatic. About 1 minute.

Add the carrots and continue cooking while stirring for another 1-2 minutes. Add water, Vegetable Stock Powder and lentils.

Simmer slowly for 15-20 minutes until the lentils are soft and the mixture looks like a thick porridge.

Purée in a processor or blender. Add the lemon juice, and a couple of spoonfuls of olive oil, Coriander Pesto, and a bit more Chilli & Garlic Seasoning if needed. Dish up into a bowl. Serve with pita bread, carrot and celery sticks.

Ina's Tip

An excellent recipe to make in advance and refrigerate. It improves with keeping overnight in the fridge. Will keep for up to 3 days in the fridge if well sealed in an airtight container.

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