- Serves: 8 - 10
- Recipe Category: Pates spreads, Vegan
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Products in this recipe:
Green Onion Seasoning, Chilli & Garlic Seasoning, Vegetable Stock Powder, Coriander Pesto
You Will Need:
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.
Lentil and Carrot Paté
Delicious served with mini pita breads and/or with raw carrot and celery sticks.- Serves: 8 - 10
- Recipe Category: Pates spreads, vegan
-
Products in this recipe:
Green Onion Seasoning, Chilli & Garlic Seasoning, Vegetable Stock Powder, Coriander Pesto
You Will Need:
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.