Lentil Banh Mi – Lentils.org

Ingredients

• 1 Tbsp (15 mL) olive oil
• ½ cup (125 mL) shallots, minced
• ¼ cup (60 mL) garlic, minced
• 2 Tbsp (30 mL) fresh thyme leaves, minced
• 3 Tbsp (45 mL) sherry vinegar
• 4 cups (1 L) whole red lentils, cooked and drained well
• 2 cups (500 mL) hazelnuts, toasted
• 1 Tbsp (15 mL) white miso paste
• 1 tsp (5 mL) black pepper, fine ground
• 3 cups (750 mL) daikon, batonnet
• 3 cups (750 mL) carrots, batonnet
• 2 cups (500 mL) cucumber, seeded, batonnet
• ½ cup (125 mL) jalapeño, thinly sliced
• 2 cups (500 mL) whole green lentils, cooked and drained well
• 2 cups (500 mL) rice wine vinegar
• 1 cup (250 mL) mirin
• 10 each baguette segments, 5 inches long, sliced open lengthwise
• 20 fl oz (600 mL) low-fat mayo
• 2 cups (500 mL) cilantro leaves
• Optional: sriracha