Carrot, Lentil & Seed Pate with Rosemary & Cracked Pepper –

Carrot, Lentil & Seed Pate with Rosemary & Cracked Pepper

  By lentilsorg  ,   

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 4 Hours 20 Minutes
  • 10 Minutes

    4 Hours 20 Minutes

    4 Hours 30 Minutes

  • Yields: 1 large round (3 cups prepared)


  1. PLACE cold water in a small, shallow bowl. Slowly sprinkle gelatin over water, allowing it to absorb water. Set aside.
  2. HEAT a medium sauté pan over medium heat and add canola oil, 2 tsp (10 mL) rosemary, and onions.
  3. IN a small sauce pan, bring stock to a boil and add carrots. Reduce heat, cover saucepan, and simmer until carrots are tender. Remove cooked carrots to food processor using a slotted spoon. Bring remaining stock back to a simmer and add the split red lentils. Cook covered with a lid until the lentils are tender (but not broken down). Drain any excess liquid. Transfer to the food processor.
  4. SOAK sunflower seeds in 1 cup hot water for 3 minutes. During this time, slowly heat gelatin over a double boiler until the crystals have completely dissolved. Drain sunflower seeds and transfer to food processor.
  5. PUREE contents of processor until smooth. Scrape sides down using a spatula and process again. Transfer to a medium bowl. Adjust seasoning as desired. Stir in the heated gelatin. Transfer to a 3 cup mold, lined with plastic wrap, and chill for 4 hours or overnight.
  6. TURN pâté out onto a dish, sprinkle with chopped fresh rosemary & pepper. Serve with crackers.


3 Tbsp (45 mL) cold water

1½ tsp (7 mL) unflavoured gelatin crystals

1 Tbsp (15 mL) canola oil

1½ cup (375 mL) chopped onions

2 tsp + 2 tsp (20 mL) chopped fresh rosemary

1 garlic clove, minced

1 Tbsp (15 mL) lemon juice

1 Tbsp (15 mL) honey

2 cups (500 mL) vegetable or chicken stock

2 cups (500 mL) thinly sliced carrots

¾ cup (175 mL) split red lentils

¾ cup (175 mL) raw, shelled sunflower seeds

dash ground black pepper


Nutrition Facts

Serving Size1/4 cup (60 mL)
Sodium170 mg
Potassium307 mg
Protein7 g
Cholesterol0 mg
Sugar4 g
Total Fat6 g
Saturated Fat1 g
Total Carbohydrates16 g
Dietary Fiber4 g