All measurements are approximate, don't stress if yours are different :o)
200g red lentils
1 tin chickpeas
2 onions, finely chopped
2 cloves garlic, crushed
1 tube tomato puree
3 tbsp pesto
Boil the lentils and chickpeas as per instructions
Soften the onions and garlic in a frying pan
Drain the lentils and chickpeas
Put all ingredients in a large bowl
Blend until smooth (or as smooth as you want it)
It's really nice and tastes quite like the Cauldron veggie lentil, tomato and basil pate that they charge a fortune for in the health food shop! If you want it runnier don't bother draining the lentils.
It makes loads, I freeze it in ice cube trays then transfer to a freezer bag and just defrost a cube at a time to use on rice cakes and things.
Variations:
Try different herbs/spices in the pate, maybe cumin next time.
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