Lentil, Carrot and Coriander Pate

Photo: Forks over Knives

Ingredients:

• 125g puy or other brown lentils
• 4 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds, crushed
• 1 tsp fresh minced chili
• 2 large carrots, thickly sliced
• quarter cup vegetable or chicken stock
• 1 tbsp tomato paste
• sea salt and black pepper
• 4 tbsp fresh coriander plus extra leaves to garnish
• 2 tbsp natural yoghurt, optional
• extra virgin olive oil, to drizzle

Method: 

Rinse the lentils with water, then put them in a saucepan and cover with plenty of water. Bring to the boil, then simmer for 15 minutes. Drain and set aside.

Heat the olive oil in a heavy-based saucepan over a medium heat. Add the garlic, onion, coriander and cumin seeds, chili and carrots and cook, stirring for 5 minutes.

Add the cooked lentils, stock and tomato paste. Reduce to a low simmer, cover and cook for 15 minutes, stirring occasionally. Leave covered in the pot to cool.

Transfer everything to a food processor and process to a thick purée. Season to taste and stir in the fresh coriander.

Put in a serving bowl, stir in the yoghurt and drizzle with a little extra virgin olive oil.

Serve garnished with coriander leaves. Serve with pita crisps or toasted Turkish pide. Makes 2 and a half cups.