Lentil Banh Mi

Directions

1. In a sauté pan, add oil and shallots and cook until translucent. Add garlic, thyme, and sherry vinegar and cook for another 2 minutes. Add red lentils and toss well to combine.
2. In a food processor, add hazelnuts and process to a fine meal. Add miso, pepper, and lentil mixture. Blend with a drizzle of water to a thick yet smooth pâté consistency. Set aside.
3. In a small pot, add daikon, carrots, cucumbers, green lentils, jalapeños, rice vinegar, and mirin. Bring to a simmer and then turn off the heat and set aside to cool. Add 1 cup (250 mL) of ice and place into the walk-in to chill and pickle for roughly 1 hour.
4. Assemble sandwiches by smearing one side of the baguette with ½ cup (125 mL) of pâté, 2 oz mayo, pickled mixture, and cilantro. Optionally, serve with sriracha on the side for drizzling.