The trick to this easy, delicious dish is carmelizing the onions. It makes a large quantity, enough for an appetizer for 8-10 people, plated. (Good opportunity to use pretty salad plates.) I like to serve it with a variety of crudites, like hearts of palm, whole mushrooms, and baby carrots. Like carpas, but not Pesadik!
1 c. lentils
3 c. water
1 large or two medium onions, diced
1 egg
oil (or butter)
chopped walnuts (about 5 - optional)
salt, pepper, and seasonings you like (dill would be good)
In a 2 quart pot, boil the lentils in the water. It takes about 35 minutes. Put an egg in for the last 20 minutes or so, to hard boil.
Fry the onions in a fry pan in the oil. Do this at medium heat for about 15 minutes or more, stirring frequently so the onions carmelize but don't burn. Easy to do this while the lentils are boiling.
Drain the lentils, peel the egg and mash it. Then add the onions and mashed egg to the lentils, mashing with a potato masher. No need to use a food processor. A masher gives it a little more texture. It isn't the prettiest color, so - hello, Parsley!!
You could leave out the egg and make this vegan. Maybe saute some tofu with the onions.
It is similar to the mushroom paté I make at Pesach, with dill. In fact, dill would be great in this.
