Lentil and Carrot Paté

Serves 8-10
Delicious served with mini pita breads and/or with raw carrot and celery sticks.
Recipe Category

You will need

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

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.

Method

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.