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Recipe by Natural Gourmet Institute
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
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g