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4 cups water
1½ cups dried lentils
2 Tb canola oil
2 large onions, chopped
1 cup finely chopped walnuts
1 Tb lite soy sauce
½ tsp salt (optional)
¼ tsp pepper (optional)
Combine water and lentils in large saucepan and bring to a boil. Lower the heat, cover and simmer for about 45 minutes.
Uncover and continue to simmer until remaining liquid has cooked off and the lentils are very tender. While lentils cook,
heat oil in skillet then add onions and cook until dark and caramelized, about one hour (watch that they don't burn). Place
cooked lentils, cooked onions, and remaining ingredients in food processor or blender and process into a smooth, thick paste.
Chill thoroughly before serving. Will keep for a week in the refrigerator or 3 months in the freezer. Makes 4 cups. (About
2 grams fat per 1 Tb)
(From Vegan Vittles)
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