Red Lentil "Chopped Liver"

Vegetarian friends love this. Even meat eaters do, too!

• 1 cup red lentils
  
• 2 1/2 cups of chicken soup
  
• 1 large onion
  
• 3 cloves garlic
  
• 1/4 cup olive oil
  
• 3 hard-boiled eggs, chopped
  
• 1/2 cup chopped walnuts

Cook red lentils in soup. Watch this and add more soup to keep the lentils moist. They must be softened but not mushy.

Chop onion and wautée with garlic until the onion is well browned in 1/4 cup olive oil.

Place the onions, eggs, and walnuts in the food processor. Pulse until incorporated but not mushy. (Add pan scrapings as well.)

Add lentils, strained, if moisture remains. Pulse until the mixture is smooth. Add salt and pepper to taste.

NOTE: If the mixture is too stiff, add chicken soup by the tablespoon until corrected.

This recipe was featured on MPR's Tuesday Night Kitchen, a weekday online-only food program from The Splendid Table.

NOTE: The Tuesday Night Kitchen recipes listed here have not been tested by Lynne Rossetto Kasper, except for those contributed by Lynne herself and those for which we indicate otherwise. Bear in mind that measurements, techniques, and cooking times may need to be adjusted when you try these recipes in your own kitchen.