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Lentil pate with carrots

Lentil and Carrot Pâté

A great pâté for anyone who doesn't eat meat. This lentil and carrot pâté tastes a lot like liver pâté. Make it with vegetable oil only, skipping the butter, and it's fully vegetarian (vegan).

Elena

Recipe author

Composition / ingredients

Servings:

Green lentils

250

Carrots

200

Onion

100

Vegetable oil

Butter

100

Dill

Basil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 9 g

Fats 35 % 17 g

Carbohydrates 46 % 22 g

270 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

For this pâté you'll need green lentils, carrots, onion, vegetable oil, butter, and a few sprigs of fresh herbs: dill, parsley, and basil. Gather everything on the list, and peel the carrots and onion.
Step 2:

Rinse the lentils, add the carrots to the same pot, and cover with water — about 2 cups of water for every cup of lentils. Cook for half an hour, or as directed on the package, over low heat with the lid on.
Step 3:

While the lentils and carrots cook, sauté the onion. Cut it into small dice.
Step 4:

Sauté the onion in the vegetable oil over low heat for about 10 minutes, stirring now and then, and season with salt as it cooks. It should turn lightly golden and translucent.
Step 5:

Finely chop the herbs.
Step 6:

After half an hour, once the lentils and carrots are cooked and the liquid has cooked off, take the pot off the heat and add the butter and the sautéed onion. Season with a little more salt to taste. Stir well so the butter melts.
Step 7:

Purée the mixture with an immersion blender or food processor.
Step 8:

You get a real, smooth pâté.
Step 9:

Transfer the lentil and carrot pâté to a container and keep it in the fridge for 3–4 days, until it's all gone.
Step 10:

Spread the lentil and carrot pâté on bread and serve the open-faced sandwiches with fresh vegetables and herbs.