Lentil-Miso Pate

 

2 cups French blue lentils, washed

6 cups of water

1 inch size kombu

1/3 cup barley miso

Juice of 1 lemon

1-2 cloves of garlic

¼ cup cold-pressed olive oil

8 green olives

½ cup minced parsley

 

Place lentils in a cast iron pot with kombu and water. Cover the pot and bring to a boil over a medium flame.  Lower the flame and cook lentils for about 1 hour or until creamy.  Add water as needed.

Process cooked lentils with the rest of the ingredients. Adjust the taste. Add parsley to the finished pate. Serve with rice crackers.