Step 1

Cook your lentils ahead of time, by adding ½ cup rinsed lentils to a pot, covered by a few inches of water. Bring to a boil, cover and let simmer for 15-20 minutes, or until tender.

Step 2

Meanwhile, heat 2 Tbsp oil in a cast iron skillet or deep dished frying pan. Add onions and cook until translucent and golden. Add garlic and mushrooms, and another 2 Tbsp of oil. Sauté for 1 minute.

Step 3

In a small bowl, whisk with a fork 1 Tbsp miso paste with 2 Tbsp water. Add this mixture to the pan. Add herbs, and continue stir frying for 4-5 more minutes, or until mushrooms are well-coated and tender. If you find that the mushrooms need more moisture, add a few dashes of soy sauce or more water. Remove from heat and set aside to cool.

Step 4

Heat a frying pan over medium heat and add walnuts, stirring frequently. Cook for 2 minutes or until fragrant and golden. Remove immediately from the pan and let cool.

Step 5

Add lentils, toasted nuts, and mushroom mixture (slightly cooled by now) to a food processor or blender. Add soy sauce, lemon juice, vinegar, and black pepper to taste. Blend until you’ve reached your desired consistency – I prefer it slightly chunky. You might prefer it smoother, like hummus.

Step 6

You might find that your mixture needs more liquid, in which case add more soy sauce or vinegar. If you have a salt tooth like me, you’ll want to add a pinch or two of salt. Scoop into a serving bowl and garnish with fresh parsley. Enjoy with crudité or crackers.