Endive Leaves with Lentil Pate

Ingredients

• 1 cup brown lentils, sorted and rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 cup chopped onions
• 3 cloves garlic, minced
• Pinch sea salt
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• 1 tablespoon tahini
• ½ cup lightly toasted walnut halves
• 2 tablespoons shoyu
• 3-4 medium Belgian endives
• ¼ cup coarsely chopped parsley for garnish

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