Heat oil in a skillet and sauté half of the garlic, all the onion and the carrot for 2 to 3 minutes. Place in a food processor and pulse 1 minute. Add the lentils, remaining garlic, shoyu, vinegar, cumin, basil and parsley. Blend until smooth and creamy. Place in a bowl. Arrange the diced tomatoes around the bowl. Garnish the pate' with a small sprig of parsley and celery leaves.
Per serving - 157 calories, 2 gram fat (14% calories from fat), 10 gram protein, 22 gram carbohydrate, 5 gram fiber, 0 milligram cholesterol, 298 milligram sodium