Healthy, full of protein and fiber lentils can be easily combined with any additives to form a pâté. Roasted beetroot together with almond flakes and cranberries gives it a unique, sweet taste. Such a pâté is perfect for bread, but it can also be eaten by gently sprinkling with olive oil.
Beetroot is a wonderful blood-forming agent, long recognised by natural medicine. It prevents anaemia and, according to research, supports the treatment of leukemia. Dyestuffs contained in beet are very strong antioxidants and increase the absorption of oxygen by cells.
- 1½ glass of green lentils
- 2 cooked beets
- 1 parsley root
- 5 large tablespoons of olive oil
- 2 tablespoons of butter
- 1 egg
- nuts: almond flakes, cranberries, raisins, pumpkin seeds
- salt and pepper to taste
Rinse the lentils, pour into a pot and cook for about 20 minutes until soft. Boil the beets separately. Drain the lentils and mix with a blender to a smooth paste. The better you blend the lentils, the better the pâté will be. Then grate the beets and parsley on a grater with thick meshes. Combine the whole in a large bowl, add the nuts and season to taste.
Place the mixture into a cake tin greased with butter and bake at 170 degrees for 40-45 minutes. After cooling down, remove from the mould and ready!