Lentil, Carrot and Coriander Pate

6:01 am on 17 March 2007


  • 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


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.

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