Recipe by Natural Gourmet Institute
- approximately 1 cupServings
- 1/4 cup lentils (sorted, washed and drained)
- 2 cups water or vegetable stock
- 1 bay leaf
- Pinch sea salt
- 1/2 cup walnuts
- 1 tablespoon olive oil
- 1/2 medium onion, sauté slice
- 1 clove garlic, minced
- 1/4 teaspoon dry basil
- 1 1/2 teaspoon tomato paste, or to taste
- Sea salt and freshly ground black pepper to taste
1. Preheat oven to 350°.
2. Place lentils in a small pot with water, bay leaf and pinch of salt. Cover pot and bring to a boil. Reduce heat and simmer until lentils are very tender, about 30 minutes.
3. Remove the bay leaf. Drain lentils in a colander for about 20 minutes.
4. While lentils are cooking, roast walnuts in the oven for 7-10 minutes. Walnuts should be fairly dark, but not burned. Remove from the oven and cool.
5. Caramelize the onions in oil adding a little water if necessary (if onions begin to stick to pan). Add garlic and basil and cook on a low heat for 2-3 minutes more, stirring occasionally. Set mixture aside.
6. In a food processor, blend walnuts to a fine meal. Add the onion mixture, lentils, tomato paste. When fully blended, transfer the mixture to a bowl. Season mixture with freshly ground black pepper and a pinch of salt if needed. When the lentils are cooled, add chopped fresh basil. Serve on bread or crackers.
See Also: Seitan Sandwich