Carrot, Lentil & Seed Pate with Rosemary & Cracked Pepper – Lentils.org

Ingredients

• 3 Tbsp (45 mL) cold water
• 1½ tsp (7 mL) unflavoured gelatin crystals
• 1 Tbsp (15 mL) canola oil
• 1½ cup (375 mL) chopped onions
• 2 tsp + 2 tsp (20 mL) chopped fresh rosemary
• 1 garlic clove, minced
• 1 Tbsp (15 mL) lemon juice
• 1 Tbsp (15 mL) honey
• 2 cups (500 mL) vegetable or chicken stock
• 2 cups (500 mL) thinly sliced carrots
• ¾ cup (175 mL) split red lentils
• ¾ cup (175 mL) raw, shelled sunflower seeds
• dash ground black pepper