Carrot Lentil Paté



This is a fine dish to serve as an appetizer or as a party food. It has simple flavors everyone loves.

4 carrots, grated (peel if not organic)
1 onion, grated
1 cup red lentils
2 cloves garlic, minced
2 Tablespoons Tapioca Flour
1 Tablespoon Herbes de Provence
1 Tablespoon Sunflower Seeds
1 Tablespoon Poppy Seeds
salt and pepper to taste

Preheat oven to 375oF.

In a pot cook the lentils in 2 cups of water until soft, about 20 minutes. They will be so soft, naturally making a mash. Drain off any extra water and set aside.
Vegetables may be dry sautéed or with oil. If using oil, lightly coat the bottom of a skillet. Sauté carrots, onions, garlic and herbs on medium heat until soft.
Mix the vegetables with lentils.
Taste and adjust seasonings if necessary.
Add tapioca flour and mix well.
Pour into a greased loaf pan or two mini loaf pans.
Sprinkle the top with sunflower seeds and poppy seeds.
Place in the oven and bake for about 40 minutes. Pierce with a toothpick and remove. The toothpick should come out clean. If not, it will need to cook longer.
Let cool before removing from pan.

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