Ingredients

• 300g carrots, peeled and roughly chopped
• 150g dried red lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 400ml vegetable broth or water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• Juice of 1/2 lemon
• 30g mixed seeds (e.g., sunflower, pumpkin)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1.Heat the olive oil in a medium pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. 2.Stir in the ground cumin, coriander, and turmeric. Cook for another minute until the spices are aromatic.
3. 3.Add the chopped carrots, rinsed red lentils, and vegetable broth to the pot. Season with a pinch of salt and pepper.
4. 4.Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the carrots are tender and the lentils are fully cooked.
5. 5.While the pâté base is simmering, toast the mixed seeds in a small, dry pan over medium heat for 2-3 minutes, shaking the pan frequently until they are lightly golden and fragrant. Set aside.
6. 6.Once cooked, remove the lentil and carrot mixture from the heat and allow it to cool for a few minutes.
7. 7.Transfer the mixture to a food processor or use an immersion blender. Add the fresh lemon juice.
8. 8.Blend until the pâté is smooth and creamy. If it's too thick, you can add a tablespoon of water or olive oil to reach your desired consistency.
9. 9.Taste the pâté and adjust the seasoning with more salt, pepper, or lemon juice if needed.
10. 10.Transfer the finished pâté to a serving bowl. Drizzle with a little extra olive oil and garnish with the toasted seeds and fresh parsley before serving.

Nutrition Information

Why this recipe