Serves: Makes about 4 cups
Prep Time: 15 min
Cook Time: 45 min
1 Place water and lentils in a saucepan and cook, covered, until lentils are tender, about 45 minutes. Drain and set aside.
2 Meanwhile, place the vegetable broth, onions and garlic in a non-stick pan. Cook and stir occasionally for about 5 minutes, until onions are soft. Add mushrooms and cook 5 minutes more. Add herbs and spices, cook and stir another 10 minutes, adding a bit more vegetable broth if needed. Add cooked lentils, soy sauce and sherry. Cook and stir until liquid is absorbed and mixture starts to stick to the bottom of the pot. Place in a food processor and process until fairly smooth. Serve warm or cold as a spread for bread or crackers.