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 - 242 calories, 5 g fat (20% calories from fat), 9 g protein, 39 g carbohydrate, 4 g fiber, 0 mg cholesterol, 439 mg sodium