Carrots, red lentils and nuts pate

21 Oct

I’m back with a new very, very tasty and healthy recipe. I know it’s a challenge for me to film every week, but I try so hard darlings. I’m doing my best!

Today we have a recipe rich in protein, Omega 3, folic acid and vitamin E. Sounds good, right?

We begin with carrots which we bake in a tray, sprinkled with olive oil, Himalayan salt, curry and a little pepper.

In the time the carrot “steaks” cooks we take care of the lentils and nuts. Bring water to boil, turn off the heat and put the lentils in for about 10 minutes.

Cook the nuts in a hot pan with a little coconut oil and mix them until they have a nice brown shade. After they cool you can eat them as a snack also, because they are delicious.

Apoi puneti intr-un blender morcovii, lintea si jumatate din nuci si pasati bine. Adaugati sare, 2,3 catei de usturoi, patrunjel, coriandru si zeama de lamaie. Pasati din nou si puneti la sfarsit restul de nuci. Pe acestea le pasati maxim 5 secunde ca sa fie crunchy. Asta daca doriti, bineinteles.

Then put the carrots, lentils and half the nuts in a blender and mash them together. Add salt, 2.3 garlic cloves, parsley, coriander and lemon juice. Blend them again and add the rest of the nuts. Blend them up to 5 seconds to be crunchy. If you want, of course.