Just Like, Yet Better Than, Chopped Liver

1. 1

   Boil the lentils in water for about 35 minutes, or until soft.

2. 2

   In the meantime, chop the onions and saute in oil over medium heat (might have to turn it to medium-low at some point, so watch your onions - you don't want them burnt!) until deeply golden brown. This could take half an hour or so.

3. 3

   Take 1/4 to 1/2 of the onions and cook them a bit longer so they are deeply caramelized. Set aside.

4. 4

   Drain the lentils and add them along with all the remaining ingredients - EXECPT the caramelized onions - into a food processor.

5. 5

   Process until the consistency of a pate. Fold in the caramelized onions. Taste for seasoning and to see if you need to add a bit more olive oil.

6. 6

   Spoon into a beautiful serving dish and top with reserved, caramelized onions. Serve with rye bread, crackers, and/or crudites.

* Per serving · 4 servings · Values may vary.