Sun-dried tomato and lentil pate

Sun-dried tomatoes are available dried or bottled in olive oil. I buy mine from the local farmers’ market. The dried ones can be a little tough but their flavour is good. If using these place them on top of the lentils halfway through cooking. They will absorb the steam and soften.


  • 1 onion
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 170g/60z red split lentils
  • 400 ml/14fl oz boiling water
  • 10 sundried tomatoes
  • 2 tbsp tomato puree
  • 1 heaped tsp dried or chopped fresh basil
  • salt and pepper


  • Wash lentils and add to pan of boiling water. Cover and simmer over low heat until mixture becomes a thick puree and water has been absorbed (aprox 30-40 mins).
  • While lentils are cooking, finely dice the onion and crush the garlic. Sweat these in olive oil for about 10-15 mins.
  • Add these to lentils when ready and place in food processor. Process until smooth, adding salt and pepper to taste.
  • Serve with your favourite accompaniment.

Source: Cooking Without Made Easy


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