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Categories:
red lentils water balsamic vinegar mushrooms onion garlic walnuts fresh basil salt white pepper white bread fresh lemon lemon paprika Mizuna corn tortilla
Viewed: 83 - Published at: 4 years agoIngredients
- 1 cup dried red lentils
- 2 cups water
- 4 tablespoons balsamic vinegar, divided
- 10 oz.package cremini mushrooms, sliced
- 12 small onion, diced finely
- 3 garlic cloves, pressed
- 2 cups walnuts, toasted
- 14-13 cup fresh basil
- 1 teaspoon sea salt
- 14 teaspoon white pepper, freshly ground
- 1 slice white bread, cubed
- 12 fresh lemon, juice of
- 12 lemon, sliced very, very thin in triangles
- smoked paprika
- mizuna greens, small leaf pieces
- baked corn tortilla chips or pita chips
Method
- Preheat oven to 350F degrees.
- Combine water and lentils in saucepan and bring to a boil.
- Lower temp to med.
- low and continue to simmer for approximately 15 minutes, or until lentils are soft then set aside.
- In mixing bowl, put onions, garlic, and 2 Tbs.
- Balsamic vinegar and stir.
- Add mushrooms and stir to combine all ingredients.
- Put mushroom mix onto a baking sheet (with sides) and bake for 15 minutes.
- When done, cool slightly.
- In food processor, combine lentils, mushroom mix, 2 Tbs.
- Balsamic vinegar, walnuts, basil, salt, pepper, and lemon juice.
- Process until smooth.
- Add cubed bread bit by bit to incorporate into the Goo.
- When cooled, spoon Goo into a gallon size zipper top type plastic bag.
- Cut a small bit off one of the corners and pipe the Goo into the tortilla scoop.
- Garnish with a light sprinkling of smoked paprika.
- (At this point the Goo is not very pretty but very tasty.)
- Lay a leaf of Mizuna across the Goo and a piece of the lemon.
- You don't want the lemon too big or thick or it will overpower the Goo!
