Lentil Walnut Paté

I like hummus but from time to time I like a little change. . . sometimes I don't want the crunch of the walnuts so I leave them out.

2 cups dried lentils (try red lentils for a change)
1 2-inch piece of wakame (seaweed - a kind of kelp)
4 cups water
1 T tamari (a dark and rich type of soy sauce)
1 tsp. sea salt
1 T extra virgin olive oil
1 onion, finely diced
3 cloves garlic, minced
1 t basil (fresh is best)
1 1/2 cups walnut pieces, lightly roasted
1/4 cup parsley, minced
2 Tbl. umeboshi plum vinegar (a tangy, slightly salty vinegar)
2 Tbl. balsamic vinegar

Place lentils and wakame with water in a pot and boil for 10 minutes on medium heat, uncovered. Reduce heat to low, cover, and simmer 10-20 minutes longer, or until lentils are creamy. Season with tamari and sea salt. Heat oil in a skillet over medium heat. Add onion, garlic and cook 3-4 minutes, stirring, until soft, adding the basil during the last minute of cooking. Put all ingredients into food processor (or use immersion blender) and blend until smooth.

Serve with homemade crackers .