1/2 c. lentil
4 hard cooked lg. eggs (peel)
3 lb. Spanish onions
1/4 lb. pumpernickel bread
2 level tbsp. smooth peanut butter (optional)
Salt & black pepper to taste

Bring the lentil to a fast boil in 1 1/2 cups water. Reduce flame to simmer and cover. Stir often with wood spoon. Once the lentils disintegrate between the thumb and index finger, remove from flame, let steam further soften lentils. Dice onions small and fry until brown. Drain.

First cut off bottom of pumpernickel. Discard the cereal from bottom. Cut into small dice and put into a food processor until very fine soft crumbs. Put into a bowl. Process the lentils until it becomes a light grey paste (all lentils are completely mashed).

Combine with bread crumbs. Put eggs (broken into pieces) into processor (with peanut butter or crushed walnuts) until eggs are paste. Add fry onions and let it chop together. Add 2-4 tablespoons onion oil. Combine all ingredients. Add salt and pepper to taste. Mix very well. (Family Secret)

(Family Secret)