Jane Brody's Lentil Paté

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, radishes, whole mushrooms, and baby carrots.  Like carpas, but not Pesadik [though it is now that we eat kitniot].

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 for 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, but pulsing with an immersion blender saves time. 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.  

It is similar to the mushroom paté I make at Pesach, with dill.  In fact, dill would be great in this.