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Categories:
olive oil onion garlic green lentils water tarragon thyme white miso paste almond butter vinegar pepper
Viewed: 6 - Published at: 5 years agoIngredients
- 1/2 Tablespoons Olive Oil
- 1/2 Small Onion, Diced
- 3 cloves Garlic, Minced
- 3/4 cups Dry Green Lentils, Rinsed
- 1 leaf Bay Leaf
- 2 cups Water
- 1 teaspoon Dried Tarragon
- 1/4 teaspoons Dried Thyme
- 1 Tablespoon White Miso Paste
- 1 Tablespoon Almond Butter
- 1/2 Tablespoons Champagne Wine Vinegar
- 1 dash Pepper
Method
- Heat the olive oil in a medium pot over medium heat.
- Add the onion and garlic and cook and stir for about 6 minutes, or until soft.
- Add the lentils, bay leaf and water and bring to a boil.
- Lower heat to medium and let it cook for 20-25 minutes.
- Once lentils are soft (i.e.
- they are soft enough to smash with a spoon), remove pot from heat.
- Remove the bay leaf and add lentil mixture into a blender (let it cool a bit if necessaryI do not recommend blending very hot substances under any circumstances).
- Add all of the remaining ingredients and blend until smooth.
- Mixture should be very thick, but blendable.
- Add a tablespoon or two of additional water or olive oil if youre having trouble blending it.
- Use on a vegetarian banh mi, in a vegetarian sandwich, or eat with chips/sliced veggies!
- Inspired by The Bojon Gourmet and Food.com.
