Ingredients

• 500 g carrots
• 1/3 cup raw millet
• 1 cup raw red lentils
• 250 g canned chickpeas or cooked from approximately 125 g raw
• 1 onion
• 2 tablespoons olive oil
• 1 clove garlic
• 650 ml vegetable broth
• 2 eggs (in the vegan version you can omit)

Spices

• 1 tablespoon grated ginger
• 1/3 teaspoon hot paprika powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon turmeric
• optional - 3 tablespoons almond or peanut butter

Preparation

1. Peel onion and cut into cubes, cook in a pot with olive oil. Add minced garlic, peeled carrot cut into thin slices, and ginger. Sauté for approximately 2-3 minutes.
2. Pour in 250 ml of broth and cook covered for approximately 15 minutes. Then add remaining broth, dried red lentils, and dried millet, season with salt, pepper, paprika powder, and turmeric.
3. Cook for approximately 15 minutes until ingredients are soft and absorb all the liquid. Boil off any excess if needed. Cool thoroughly.
4. Blend drained chickpeas in a blender with almond or peanut butter if using. Add cooked vegetables with millet, blend (can be done in a food processor). Finally, add eggs and mix thoroughly.
5. Preheat oven to 180°C. Line a loaf pan with parchment paper, fill with mixture, and bake for approximately 1 hour. Cool before slicing.