Herbed lentil pate


  • 1 red capsicum, chopped
  • 1 large onion, chopped
  • 1 stick celery, chopped
  • 8oz green or brown lentils
  • 3/4 cup vegetable stock
  • 2 tablespoon tomato puree
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • Olive or flaxseed oil


  1. Steam the red capsicum, onion and celery in a little water.
  2. Stir in lentils and add 3/4 cup vegetable stock, tomato puree and herbs.
  3. Simmer covered 30-40 minutes.
  4. Puree and adjust seasoning.
  5. Cool before serving.
  6. Add olive or flaxseed oil to taste.

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