Prepared by Marie Pavillard, February 2004

2 Cups Red Lentils	2 Garlic Cloves, Minced
4 Cups Filtered Water	1 ½ Cups Hazelnuts, Lightly
One 2" Piece Wakame Sea Vegetable	-Pan-Toasted
Shoyu	3 Tbl Umeboshi Vinegar, Or To Taste
1 Tsp Olive Oil	3 Tbl Sweet White Miso, Or To Taste
1 Onion, Diced	¼ Cup Fresh Parsley

Remove skins from the hazelnuts by rubbing them in a strainer. Wash Lentils very well and place in a heavy pot with wakame and water. Bring to a boil over medium heat, skim any foam and let it boil uncovered for about 10 min. Reduce heat, cover (be careful as it tends to boil over easily!) and simmer about 20 min, until lentils are very creamy. Season lightly with shoyu and simmer 5 min. Meanwhile, sauté onion in oil for 2-3 min., add garlic and sauté a little bit longer until softened (but not browned; keep stiring). Set aside. Transfer cooked lentils, vegetables, hazelnuts, umeboshi vinegar, white miso and a dash of soy sauce to a food processor. Purée until smooth and creamy and add finely chopped parsley. Mix well and serve.