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
Boil the lentils in water for about 35 minutes, or until soft.
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.
Take ¼ to ½ of the onions and cook them a bit longer so they are deeply caramelized. Set aside.
Drain the lentils and add them along with all the remaining ingredients – EXECPT the caramelized onions - into a food processor.
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.
Spoon into a beautiful serving dish and top with reserved, caramelized onions. Serve with rye bread, crackers, and/or crudites.