3 c Water
1 Bay Leaf
3 T. Olive Oil
1 Onion, chopped
6 cloves Garlic, chopped
1 1/4 c. Walnuts, toasted, cooled (either in frying pan on low heat until dry, or in oven 1-12 mins @ 350F)
1/3 c fresh Cilantro/Basil/Parsley, chopped
1 T fresh Thyme/Oregano/Marjoram, chopped
3 T Miso paste
Pepper to taste
Combine water, lentils, bay leaf. Bring to a boil, reduce heat, simmer partially covered, stirring occasionally until lentils are tender but not falling apart. ~20 mins.
Drain, discard bay leaf, cool by spreading out on a cookie sheet/plate, place in fridge.
Saute onion & garlic in an oiled pan over med heat. Cool completely. (as with lentils)
Place toasted and cooled walnuts in food processor, puree until close to a nut butter consistency.
Add lentils, onion mixture. Puree til smooth.
Add herbs, miso, pepper, drizzle of oil, blend til smooth.
Serve warm or cold.
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