Prepared by Ron & Sue, September 2004

2 Cups Lentils, Sorted And Rinsed	2-3 Cloves Garlic, Minced
-Well	Pinch Basil (Generous)
1-2" Piece Wakame Sea Vegetable,	¼ Cup Fresh Parsley, Minced
-Soaked And Diced	Dash Shoyu
4 Cups Filtered Water	½ Tsp Umeboshi Vinegar
1 Tsp Extra-Virgin Olive Oil	1 Tsp Balsamic Vinegar
1 Onion, Diced

Place lentils, wakame and water in a pot over medium heat. Bring to a boil and boil, uncovered, 10 min. Reduce heat cover and simmer 40 min. Until lentils are tender. Season lightly with shoyu and simmer 5 min. Heat oil in a skillet over medium heat. Add onion, garlic, basil and cook, stirring, 3-4 min. Or until softened. Transfer cooked lentils, vegetables, parsley, umeboshi vinegar and balsamic vinegar to a food mill or food processor. Purée unitl smooth and creamy. Spoon into serving bowl and serve with chips, crackers.