Passed on to me via my Aunt Marilyn via Lois via….. Consider yourself now part of the family!
This is a vegetarian version of Chopped Liver-eww –that still sounds off putting, but anyways, that was a traditional appetizer at our family functions and it just brings back memories—pretty much food memories- of my Nana! Unlike her other dishes, Chopped Liver was one of the foods that basically threw me to switch teams! Hence begins my journey in becoming a vegetarian! This Pate’ is sooo sooo very delicious served as an appetizer with veggies or crackers or use as a spread in sandwiches. High protein.
Serving Size: 8
Prep Time: 30 minutes
½ cup lentils
¼ cup olive oil
½ cup walnuts
1 bullion cube
2 large onions, sliced
3 hard-boiled eggs
Salt and pepper to taste
- Cover lentils with water and cook 15-20 minutes until water is absorbed and lentils are soft. May have to add more water and cook a little longer if they are still hard.
- Sauté onions in half of the olive oil until very, very dark.
- Put everything in a food processor until held together and of the desired consistency.
- Cover, chill and serve