Prepared by Lori Passer, June 2004 - This recipe is from Christina Pirello's Website: www.christinacooks.com

2 Cups Dried Red Lentils, Rinsed	3 Cloves Garlic, Minced
-Well	1 Pinch Basil, Dried
1 Piece Wakame Sea Vegetable,	˝ Cup Walnut Pieces, Pan Toasted
-Soaked And Diced	Ľ Cup Fresh Parsley, Minced
4 Cups Water	Umeboshi Vinegar
Soy Sauce	Balsamic Vinegar
1 Tsp Extra-Virgin Olive Oil	16 Bread Slices, Made Into
1 Onion, Diced	-Points

Place lentils, wakame, and water in a heavy pan over medium heat. Bring to a boil and boil, uncovered, 10 min. Reduce heat, cover and simmer 20 min. until lentils are very creamy. Season lightly with soy sauce and simmer 5 min. Meanwhile, heaat oil in a skillet over medium heat. Sweat the onions, garlic, and basil until softened. Set aside. Transfer the cooked lentils, vegetables, walnuts, parsley, and a dash of soy sauce to a food processor. Pureé until smooth and creamy. Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars. Mix well and serve surrounded with toast points.