1 (4 1/2 ounce) can garbanzo beans
1/2 cup lentil liquid
3 cloves garlic, peeled and crushed
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon lemon juice
2 tablespoons lemon zest
2 cups water
2 tablespoons black pepper
1/2 cup olive oil
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup chopped celery
In a blender combine garbanzo beans, lentil liquid, garlic, vanilla extract, nutmeg, cinnamon, lemon juice, lemon zest and water. cover blender and refrigerate two hours.
Remove the lentils from the refrigerator overnight, drain the liquid, and then mix in flour, salt, dried basil, pepper and olive oil. Add the dried lentils and lemon zest to the blender and blend. Add the finely chopped vegetables; return mixture to the blender and blend until everything is mashed.