In a medium-sized saucepan, add vegan butter, and half of a finely diced onion. Sprinkle with salt, and cook over medium heat until just translucent, about 3 minutes.
Add the lentils and oats to a high-speed blender, and blend until no (or very few) lentils are left whole.
Add the lentil/oat mixture to the saucepan along with 4 cups of stock, 5 tablespoons of the Dion cretons spices, and 1/2 teaspoon of cinnamon. If using the spice blend, add one tablespoon at first and test for potency as the cretons cooks, adding more if needed.
Cook over medium-low heat, stirring frequently. Add more water so nothing sticks, and the lentils move freely in the saucepan. I added about an additional cup as it cooked.
Cook uncovered for approximately an hour, stirring regularly to ensure nothing sticks. Once the lentils are completely cooked, taste for seasoning and add a sprinkle of salt and pepper if needed.
Transfer the hot cretons to a storage container, and top with 1 tablespoon of melted vegan butter. This mimics the “fat” layer found on traditional cretons.
Refrigerate overnight, and serve with toast and plenty of yellow mustard. Store in airtight containers in the refrigerator for upto 5 days.
