Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup dried lentils, picked over
- 1 2-inch piece of kombu
- 1 bay leaf
- 1 tablespoon tamari
- 3 tablespoons olive oil
- 1 small red onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- ½ cup lightly toasted walnuts
- 2 tablespoons chopped parsley
Preparation:
Bring lentils, 2 cups water, kombu, bay leaf and tamari to a boil.Reduce heat, cover, and cook until tender, about 35 minutes. Drain.
Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
Add cumin and walnuts; stir 2 minutes.
Transfer mixture to processor. Add lentils and puree until smooth.
Stir in parsley and serve.
