Adapted from: Pates & Terrines by Fiona Smith
Serve with Nan bread
1/2 cups Puy or mixed lentils (preferably sprouted)
1/4 cup Acropolis Biodynamic Olive Oil
3 garlic cloves, finely chopped
1 onion, chopped
1 tsp whole coriander and cumin: toast in a pan until fragrant, about 2 min on med-high heat. Crush in a pestil or mildly pulse in a spice grinder.
1 tsp fresh minced Chile (for those who like it hot, you may add more to taste)
2-3 carrots sliced 1/2"