Ingredients
2/3 cup brown lentils
1 bay leaf
2 cups walnuts
1 tbls extra virgin olive oil
2 small purple onions – finely chopped
¾ tbls dried basil
3 tsp minced garlic
2 tsp mirin
½ tsp Umeboshi plum paste
1 tbls shiro miso

Method
Place lentils in pot & cover with water to reach 2cm above lentils. Bring to boil lower heat & simmer until lentils are tender, about 30-40minutes. Drain lentils, set aside.
Roast walnuts in a moderate oven (180c) until just aromatic, 10minutes. Walnuts burn quickly.
Sauté the onions, basil and garlic oil, over a low heat 10-15minutes until soft.
Combine all ingredients or a food processor (I used a mixing bowl and hands). Check for taste, adjusting if necessary.
Serve with some fresh rye or sourdough bread!

Wholefood for Children by Jude Blereau
Published in 2010 by Murdoch Books Pty Limited