Lentil and Carrot Pate
by Editorial Staff
Why is lentil pate good? The fact that it is quite easy and simple to prepare it. The products are not the most exotic, but the lentil pate itself is, one might say, universal: it is both an excellent spread and a delicious hearty snack.
Cook: 1 hour 20 mins
Ingredients
- Red lentils – 200 g
- Carrots – 100 g
- Butter – 130 g
- Asafoetida – 1-2 teaspoon
- Ground black pepper – on the tip of a knife
- Salt – 1 teaspoon
Directions
- Prepare the ingredients you need to make lentil pate. All products may vary in proportion to your taste, the indicated amount of products is approximate.
- Rinse the lentils, place in a saucepan, fill with water so that it is completely covered and a little more. Bring to a simmer and, reducing heat to low, cook lentils until tender (soft).
- In the meantime, dissolve the butter in a skillet. You can take a lot of oils for making pate, do not regret it.
- Add spices to the melted butter and heat them slightly.
- Add peeled and coarsely grated carrots.
- Simmer the carrots in herb oil until soft.
- The lentils should already be cooked by that time, become completely soft. Cool lentils and carrots to room temperature.
- Then combine the finished cooled lentils and poached carrots together. Salt. Whisk with a blender until smooth.
- The finished lentil and carrot paste must be cooled (it thickens noticeably) and then served.
Bon Appetit!
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