Red lentils simmer to tenderness while onions, garlic, and herbs caramelize in olive oil; layered into a breadcrumb-lined loaf pan with umeboshi vinegar and white miso, they set into a savory pâté.
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Combine lentils in 2 1/2 quart pot with water or stock, bring to , and covered 20 minutes .
Heat oil in 8-inch sauté pan. Add onions, garlic, and herbs and cook until caramelized.
Oil and line loaf pan with parchment and sprinkle with half the breadcrumbs.
Preheat oven to 375°F.
When lentils are cooked, mash by stirring, add onion mixture, remaining breadcrumbs, and parsley. Season with black pepper, umeboshi vinegar, and white miso.
Fold pâté into pan and 20-30 minutes . Allow to set, cool, and slice. Garnish with dill.
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