Serves 4

Savory and easy to make, these lentils have an amazingly sophisticated taste. Tiny black beluga lentils are an heirloom variety originally from Syria with a mild taste that pairs well with fresh thyme.

• 1 ¼ cups beluga lentils, rinsed and sorted (or substitute with French Green, Red Crimson, or other tiny lentil)*
• 4 cups filtered water, plus additional water for soaking lentils
• 2 garlic cloves
• 1 inch piece of kombu
• 1 bunch fresh thyme (with stems), gently rinsed
• 1 T miso paste
• 1 tsp. tamari or shoyu
• 2 T brown rice vinegar

1.Soak lentils in ample water for a couple of hours. Place soaked lentils in a medium pot with a lid. Using the flat side of a broad knife, smash garlic cloves once or twice, keeping garlic cloves somewhat intact. Add the garlic, kombu, and 4 cups of the water to the pot. Place the thyme bunch on top of lentils.

2.Loosely cover pot with lid at an angle, so as to allow steam to escape. Cook on medium heat for about half-an-hour, or until lentils are buttery-soft in texture when squeezed between two fingers.

3.Drain off about three-fourths of the cooking water, reserving a few tablespoons in a small bowl. Add miso, tamari and vinegar to the bowl and stir well until miso is completely dissolved. Using a knife or your fingers, scrape thyme leaves off of their stems and back into the pot. Discard all woody stems. Pour miso mixture into the pot and stir well to combine. Serve warm or at room temperature. Keeps well for several days in the refrigerator.

*GoldmineNaturalFood.com is an excellent source for organic and heirloom varieties of dried beans, seeds, grains, etc.