LENTIL-WALNUT PATE

2/3 cup dried green or red lentils- (red take less time)
1 large bay leaf
2 cups walnuts
1 tbsp. olive oil
3 cups diced onions
1 tablespoon minced garlic
1 tablespoon mirin
1 table spoon Ume vinegar
1 1/2 tablespoons barley Miso
1 tablespoon dried basil

Preheat oven to 350 degrees.
Rinse lentils in strainer under cold running water.
Place lentils in a saucepan with bay leaf and enough water to cover by 2 inches.
Bring to boil and / lower heat.
Cover and simmer until the lentils are tender, about 30-40 minutes. Meanwhile roast the walnuts on a cookie sheet until they turn a shade darker about 6-8 minutes. DON'T LET THEM BURN
Let walnuts cool.
Drain lentils and sauté onion and garlic in a skillet over a medium heat about 10-15 minutes.
Combine walnuts, lentil onions and remaining ingredients in a food processor until smooth.
Adjust to taste.
Spoon into a bowl and refrigerate.
This pate will keep for 3-5 days in a sealed container in the fridge

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