3/4 cup dried green lentils
1 bay leaf
2 tablespoons olive oil
1 small onion, chopped
6 garlic cloves, coarsely chopped
1 tablespoon mirin
1 1/4 cups walnuts, toasted
1/3 cup coarsely chopped fresh basil or 1 1/2 teaspoons dried basil
3 tablespoons yellow miso
1 1/2 tablespoons umeboshi paste
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme
3/4 teaspoon freshly ground black pepper
1/3 cup Tofu Sour Cream
purchased wheat-free rice and sesame crackers
basil sprigs, for garnish
thyme sprigs, for garnish
Line a 24-ounce bowl or mold with plastic wrap, leaving a 3-inch overhang. Combine the lentils and 3 cups of water in a heavy medium saucepan. Add the bay leaf and bring to a boil over high heat. Decrease the heat to medium-low, then cover and simmer for 20 minutes, stirring occasionally, or until the lentils are very tender. Drain and cool completely.
Meanwhile, heat the oil in a heavy medium skillet over medium-low heat. Add the onion and garlic and sauté for 8 minutes, or until the onion is golden brown. Stir in the mirin. Remove the skillet from the heat and cool completely.
Chop the walnuts in a food processor until a paste forms, scraping down the sides of the bowl occasionally. Add the lentils and onion mixture, and process until smooth. Blend in the chopped basil, miso, umeboshi paste, chopped thyme, and pepper. Transfer the paté to the prepared bowl, and smooth the top with a rubber spatula. Cover and refrigerate until the paté is cold, at least 4 hours and up to 2 days.
Uncover the paté and invert it onto a plate or small platter. Remove the plastic wrap. Drizzle the sour cream decoratively over the paté. Surround the paté with crackers. Garnish.