Lentil Banh Mi

Name: Lentil Banh Mi
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

www.lentils.org

A lentil pâté made from a purée of lentils, nuts, oil, shallots, garlic, thyme, sherry vinegar, and miso is spread generously onto a piece of toasted baguette and topped with pickled vegetables...

Keywords

global street food
asian
whole red
vegetarian
foodservice
english
summer

View full recipe on www.lentils.org

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