Vegetarian Lentil and Carrot Pâté

An excellent pate for those who do not eat meat. Lentil pate with carrots is very similar to liver pate. If you cook it only with vegetable oil, without butter, then the dish will be strictly vegetarian.
cook time: 50 min
Miles Denholm
Vegetarian Lentil and Carrot Pâté

Nutrition Facts (per serving)

273
Calories
17g
Fat
22g
Carbs
9g
Protein

Ingredients (10 portions)

Basic:

Butter 100 g
Carrot 200 g
Bulb onions 100 g
Vegetable oil 2 tbsp
Dill 20 g
Basil 20 g
Green lentils 250 g

Recipe instructions

Step 1

Step 1
To prepare the pate, take green lentils, carrots, onions, vegetable and butter and sprigs of herbs: dill, parsley, basil. We will prepare all the products according to the list, peel the carrots and onions.

Step 2

Step 2
We wash the lentils, put the carrots in the pan and add water at the rate of 2 cups of water per glass of lentils. Let the lentils cook for half an hour, as recommended on the package. Cook over low heat, covering with a lid.

Step 3

Step 3
While the lentils and carrots are boiling, prepare the onion fry. Cut the onion into cubes.

Step 4

Step 4
Fry the onion in vegetable oil in a frying pan for about 10 minutes over low heat, stirring occasionally. During frying, salt the onion. It should brown slightly and become transparent.

Step 5

Step 5
Finely chop the greens.

Step 6

Step 6
After half an hour, when the lentils and carrots are cooked and the liquid has boiled away from the pan, remove the pan from the stove and add butter and fried onions to it. Add a little more salt to taste. Mix everything well with a spoon until the butter melts.

Step 7

Step 7
Next, grind the mixture using a blender or food processor.

Step 8

Step 8
It turns out to be a real pate.

Step 9

Step 9
Transfer the lentil pate with carrots to a container and store in the refrigerator for 3-4 days until eaten.

Step 10

Step 10
Spread lentil pate with carrots on bread and serve sandwiches on the table with fresh vegetables and herbs.

Additional rubrics

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