INGREDIENTS

  • 2 cups dried red lentils , sorted and rinsed well
  • 1 piece wakame seaweed, soaked and diced
  • 4 cups water , spring water is best
  • shoyu, to taste
  • 1 teaspoon olive oil
  • 3 shallots , diced
  • 2-3 garlic cloves , minced
  • 1/2 teaspoon dried basil
  • 1 1/2 cups walnut pieces , lightly pan roasted
  • 1/4 cup fresh parsley , minced
  • umeboshi vinegar, to taste
  • balsamic vinegar, to taste

DIRECTIONS

  1. Place lentils, wakame, and water in a heavy pot over medium heat.Bring to a boil.Boil, uncovered, 10 minutes.Reduce heat, cover and simmer 20 minutes, or until lentils are creamy.Season lightly with shoyu and simmer an additional 5 minutes.
  2. Meanwhile heat oil in a skillet over medium heat.Add onion, garlic, basil, and cook, stirring constantly 3 to 4 minutes or until softened.Set aside.
  3. Transfer cooked lentils, walnuts, parsley and a dash of shoyu to a food processor.Puree until smooth and creamy.Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars.Mix well and let stand in the frig for one day to marry the flavors.Serve on sliced baguettes, crackers, or pumpernickel.