- 1 1/2 cups vegetable stock or water
- 3 cloves garlic, minced
- 1 bay leaf
- 1/2 cup black lentils (may substitute green or brown)
- 1/2 onion, small dice
- 2 tablespoons extra virgin olive oil, divided
- 1 large portabello mushroom, diced
- 1/2 cup walnuts
- 10 fresh string beans, coarsely chopped
- 2 teaspoons each dried basil and oregano
- 1/8 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 tablespoon minced fresh rosemary
- 3 tablespoons fresh lemon juice, divided
Bring stock, garlic and bay leaf to a boil. Add lentils and reduce to a simmer. Cook covered for about 25 minutes or until softened. Discard bay leaf and set aside.
While lentils cook, sauté onions in 1 tablespoon oil over medium heat until lightly browned and softened, about 5 minutes. Add mushrooms and walnuts and cook until mushrooms have softened and cooked down.
Add string beans, basil, oregano, red pepper flakes, salt and pepper. Continue to cook until spices are very fragrant and string beans have softened slightly, about another 2 minutes. Add fresh rosemary and 2 tablespoons lemon juice. Cook until liquid is absorbed.
In a food processor, blend onion-mushroom mixture until very well mixed. Scrape down sides to make sure all ingredients have been well incorporated. Add lentils and mix again until very smooth. Add remaining tablespoon lemon juice and olive oil; mix well. Adjust seasoning if necessary. Let flavors marry at least 1 hour before serving.