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Lentil and sun dried tomato pate

yield: 4-6 servings
total time: n/a
difficulty: n/a

A fool proof, surprisingly tasty pate that’s perfect on toast, as an open or closed sandwich with fresh tomatoes and leaves, with crackers, or as a starter with mini toast or fresh veg.


  • 1 tbs olive oil
  • 1/2 small onion, sliced
  • 1 clove of garlic, finely chopped
  • 1 small aubergine (around 250g), cut into thin (1-2cms) strips
  • 25g sundried tomatoes, chopped and covered with boiling water
  • 5 tsp tamari
  • 150g cooked puy lentils
  • 1 tbs balsamic vinegar
  • salt and pepper
* sliced sundried tomatoes in olive oil to garnish – ideally marinated for at least 12 hours (optional)



  1. Heat olive oil in a large saucepan on a low/med heat and when the pan is hot, add onions and sautee until softened and translucent – 5-7 mins
  2. Add garlic to pan and cook for a minute
  3. Add aubergine strips and turn up heat slightly. Cook for 1-2 minutes until the strips have a little colour, then add 1/4 cup of water – ideally from the soaking sundried tomatoes – plus a good pinch of salt.
  4. Cook until the aubergine has fully softened and ‘collapsed’ – around 10 – 12 minutes. If the pan dries out, add 2-4 tbs more water, a tablespoon at a time. Add 1 tbs of tamari to the aubergine and take off the heat.
  5. Drain any remaining water from the sundried tomatoes and add to a blending jug along with the lentils, the remaining tamari, balsamic vinegar and 1/8tsp of salt.
  6. Add the aubergine mix and blend until smooth.
  7. Transfer the pate to a bowl and top with the sundried tomatoes in oil.



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