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1
In a small saucepan, bring the water to a boil over high heat.
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2
Add the lentils, reduce the heat to low, and simmer until most of the liquid has been absorbed, about 15 minutes.
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3
Drain through a fine-mesh strainer and let cool to room temperature, about 20 minutes.
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4
Heat the oil in a large frying pan over medium-high heat until shimmering.
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5
Add the onion and mushrooms, season with salt, and cook, stirring occasionally, until the vegetables soften and start to brown, about 6 to 7 minutes.
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6
Add the garlic and cook until fragrant, about 2 minutes.
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7
Add the paprika, oregano, black pepper, and bay leaf and stir to coat the onion mixture.
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8
Add the white wine, using a wooden spoon to scrape up any browned bits sticking to the pan.
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9
Simmer until the wine has reduced by half, about 3 minutes.
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10
Remove from the heat and let cool slightly.
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11
Discard the bay leaf and transfer the mixture to the bowl of a food processor fitted with a blade.
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12
Add the cooked lentils and vinegar, season generously with salt, and process until mostly smooth, with some small pieces remaining, about 1 minute.
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13
Taste, season with additional salt and pepper as needed, and pulse to combine.
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14
Spoon into an airtight container and place in the refrigerator to cool.
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15
Serve over toast points or in our recipe.
