3/4 cup (4. oz) dry lentils
3 cups water or broth
1 1/2 tbsp. vegetable or olive oil
1 large onion (2 cups), sliced
3 cloves garlic, minced
2 hard boiled eggs
3-4 chopped walnuts (optional)
1/2 tsp. salt

Boil lentils in water or broth (about 40 minutes or until soft). Drain. Boil eggs until hard cooked.

While the lentils cook, heat oil in a skillet, Slowly cook onion until caramelized; add garlic when onions are nearly done. Remove from heat and allow to cool for 15 minutes.

Process lentils, peeled eggs and onion/garlic mixture in a food processor or blender til smooth.

Makes about 2 cups of pate.