Place lentils, wakame, and water in a heavy pot over medium heat. Bring to a boil. Boil, uncovered, 10 minutes. Reduce heat, cover and simmer 20 minutes, or until lentils are creamy. Season lightly with shoyu and simmer an additional 5 minutes.
Meanwhile heat oil in a skillet over medium heat. Add onion, garlic, basil, and cook, stirring constantly 3 to 4 minutes or until softened. Set aside.
Transfer cooked lentils, walnuts, parsley and a dash of shoyu to a food processor. Puree until smooth and creamy. Spoon into a serving bowl and lightly sprinkle with umeboshi and balsamic vinegars. Mix well and let stand in the frig for one day to marry the flavors. Serve on sliced baguettes, crackers, or pumpernickel.