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Serves 6 | Prep Time 10 minutes | Cook Time 5 minutes
1 Tbsp Eden Extra Virgin Olive Oil
3 cloves garlic, minced
1 cup onion, diced
1 small carrot, diced
30 ounces Eden Lentils w/Onion & Bay Leaf, 2 cans, drained
1 tsp Eden Shoyu Soy Sauce
1 tsp Eden Red Wine Vinegar
1/4 tsp ground cumin
1/2 tsp dried basil
2 Tbsp fresh parsley, minced
1 1/2 cups organic tomatoes, diced
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.