Author Notes
My cousin Eileen came up with this recipe years ago, and I fiddled with it. Everyone who eats it says it tastes just like the real deal. I believe the secret is in the slow sauteing of tons of onions! The recipe calls for what may seem like too many onions, but they cook down to a small amount.
For an even more traditional taste, fold in a chopped, hard-cooked egg or two once the dip is completed. —TAL
Ingredients
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3/4 cup
dark lentils
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3 cups
water
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4 tablespoons
olive oil
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2-3
large onions
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1/4 cup
chopped toasted walnuts
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1/2 - 1 teaspoons
salt, or to taste
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freshly ground pepper, to taste
Directions
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Boil the lentils in water for about 35 minutes, or until soft.
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In the meantime, chop the onions and sauté 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.
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Take ¼ to ½ of the onions and cook them a bit longer so they are deeply caramelized. Set aside.
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Drain the lentils and add them along with all the remaining ingredients – EXECPT the caramelized onions - into a food processor.
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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.
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Spoon into a beautiful serving dish and top with reserved, caramelized onions. Serve with rye bread, crackers, and/or crudites.
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