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
Makes: 2 cups
tablespoons olive oil
cup chopped toasted walnuts
1/2 - 1
teaspoons salt, or to taste
freshly ground pepper, to taste
- 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.
- This recipe was entered in the contest for Your Best Dip