Red Lentil and Veggie Pâté

Easter is right around the corner, and it calls (at least in Poland) for a good pâté. What would the Easter Sunday be without this Easter staple? But, as rebellious as I am sometimes, I stick to the tradition only partially this year, offering a vegan version of this Easter treat. And you know what? It tastes heavenly. Especially with homegrown garden cress.

RED LENTIL AND VEGGIE PATE (VEGAN)

Ingredients
makes 2 pâtés 

2 cups red lentils
1/2 cup sunflower seeds
1/2 cup oats
1 onion
2 garlic cloves
2 carrots
1 celeriac
2 bay leaves
2-3 green onions
1 red chilli
olive oil
black cumin seeds
bunch of parsley
freshly ground pepper
paprika powder
salt

How to make?
1. Add three cups of boiling water to the pot with red lentils, add a bit of salt, bay leaves and cover the pot with a lid. Cook for about 20minutes, without stirring. When cooked, take out the bay leaves and leave lentils to cool.
2. Soak the sunflower seeds in boiling water for about 10 min. Drain.
3. Finely chop the onion and fry it with olive oil until translucent. Add finely grated carrot and celeriac, add a splash of water. Cover the pan with a lid and cook for 10-15 minutes.
4. Finely chop the chilli and green onions. Chop the parsley finely.
5. Add all the ingredients into a big mixing bowl (including chilli, green onion, red lentils, carrot and celeriac, chopped parsley, minced garlic and spices), mix thoroughly. Season to taste.
6. Transfer the mixture into two loaf tins, lined with baking parchment or tin foil (it would make it easier later, to take it out the form). Sprinkle the pâtés with (un-soaked) sunflower seeds and black cumin seeds. Bake for 45-50 minutes or until the surface of the pâté is golden brown and starts to loosen up by the edges.
7. Serve warm or cold, it tastes great with garden cress!

Smacznego,
aho