Red lentils are great to use in summer for their light energy and they cook really quickly.  For a faster recipe, no need to bake the pate.


1 cups red lentils

1 and a half Cups water

Half cup passata

Wakame sea vegetable

1 diced onions

1 clove garlic

5  tomatoes

Handful finely cut walnuts

Chopped Basil leaves

Dash of shoyu

Dash of Apple concentrate (or lemon juice gives a lovely fresh taste)

Wholefood HarmonyPreparation:
Cook the lentils with the water and wakame for 30 minutes until the lentils are very soft and all the water has been used.  Meanwhile sauté the onion and garlic until the onion is soft.  Add the chopped tomatoes and cook for a few more minutes.  Add the vegetables to the pan with the lentils and also stir in the chopped walnuts, basil, shoyu and apple concentrate.   Cook for a few minutes, then transfer to a baking dish and place in a heated oven for 25 minutes.