A feast for both vegetarians and meat-eaters – addictive lentil and carrot pate

Agata Janda

My Christmas menu is dominated by very traditional dishes, but more and more of my friends are vegans and vegetarians. And it is for them that I will be creating new Christmas traditions.

Agata Janda

Head of Hotel Advisory

What to buy?

  • 500 g carrots
  • 100 g of raw millet
  • 300 g of raw red lentils
  • 250 g of canned chickpeas
  • 2 spoons of oil
  • 1 garlic clove
  • 600 ml of vegetable broth
  • 2 eggs
  • 1 teaspoon of smoke-dried paprika
  • Half a teaspoon of sweet paprika
  • Half a teaspoon of turmeric
  • Half a teaspoon of curry
  • 50 g of butter

* you can use carrot shavings that will remain after squeezing the carrots for juice to reduce waste
* fit and healthy

How to prepare?

  • Dice the onion and garlic and thickly grate the carrots.
  • Gently fry the onion and garlic in a large frying pan, then add the carrots and fry for about 2 - 3 minutes.
  • Pour 250 ml of broth and cook until the carrots soften.
  • Then add the rest of the broth, butter, dry lentils and dry millet, slightly season with salt, pepper and the rest of the spices. Cook for about 15 minutes until the ingredients are soft and all the liquid has been absorbed. Leave it to cool.
  • Mix the drained chickpeas with a blender, add the contents of the pan and mix for a few more minutes. The mixture does not have to be perfectly smooth. Finally add the eggs and again mix thoroughly.
  • Line a cake tin with baking paper, put the mixture in the tin and bake for about 1 hour at 180°C. Let it cool before slicing!

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