Recipe by Chef Gardoani
This will be a popular item in any Holiday Banquet. I got this from Warren Kramer.
- 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 See How It's Made
- 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.
- 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.
- 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.