2 cups of dried red lentils (cookedl)
1 tsp of extra virgin olive oil
1 onion (diced)
2-3 cloves of garlic (minced)
generous pinch of basil
1 1/2 cups of walnut pieces, lightly pan toasted
1/4 cup minced fresh parsely
1 tspn umeboshi paste (japanese sour plum paste)
soy sauce or bragg (to taste)
salt to taste
Sautee onions, garlic, parsley, umeboshi paste and basil in olive oil.
Then place in blender with cooked lentils and walnuts. Blend until
fine add salt and soy sauce for taste.