Supplies

• Strainer
• Measuring Cup and Spoons
• Small Sauce Pan with cover to cook eggs for hard boiled eggs
• 3 quart sauce pan with cover
• Frying pan
• Food Processor or Food Chopper
• Large Spoon
• Large Bowl

Ingredients

Lentil Ingredients:

• 1 cup lentils
• 2 cups water
• 3 tsp. pareve chicken style powder

Hard Boiled Eggs Ingredients:

• 2 or 3 eggs (3 if using the egg whites ONLY)

Main Ingredients:

• 3/4 cup chopped walnuts
• 2 tbls. vegetable oil
• 1 large onion chopped
• salt and pepper to taste

Procedure

Lentil Procedure

1. Place lentils in strainer and run through with cold water, give a little stir.
2. Check to see if there may be a small stone among the lentils and remove.
3. In large saucepan pour in 2 cups of water
4. Add lentils and bring to a boil.
5. Lower burner to low.
6. Add chicken style powder.
7. Stir and continue on a low boil with cover on for 20 - 30 minutes.
8. Check and stir halfway.
9. Put cover back on and cook until lentils are soft and all the water is totally absorbed.

If water has evaporated and the lentils are not tender, add a very small amount of water and continue cooking until lentils are done. If there is too much liquid, cook with cover off and cook a few minutes longer until water is gone and lentils are soft and thickened.

Hard Boiled Eggs Procedure

1. Place eggs in small sauce pan and cover most of the eggs with water.
2. Bring to a boil on high heat then lower heat to warm.
3. Put cover on saucepan.for 20 minutes.
4. Remove eggs and place in cold water and let eggs cool.
5. Peel off shells.
6. Remove egg yolks if only using whites.

Main Procedure

1. Heat frying pan over medium heat.
2. Add vegetable oil and then chopped onions.
3. Stir occasionally until onions are tender and lightly brown about 10 minutes.
4. Shut burner off.
5. Place in processor chopped walnuts and process until fine texture.
6. Add hard boiled eggs or egg whites and onions, and the lentils.
7. Process all together until everything is thoroughly mixed and is a smooth consistency.
8. Empty into a bowl.
9. Season with salt and pepper to taste.
10. Mix altogether with spoon.
11. Cover the bowl with plastic wrap and refrigerate for several hours.
12. Take out of the refrigerator about 30 minutes before serving.

NOTE: Serve on rye bread, cracker, or bagel chips.

It can also be served as an appetizer with lettuce leaves, tomato slices, cucumber, and black olives.

Will serve 6 to 8 people as an appetizer.