3/4 c Dried lentils
3 c Water
1 Very large onion; peeled,
- quartered, and sliced (2
- cups)
2 Hard-boiled egg whites
1/2 ts Salt
1/4 ts Freshly ground black pepper,
- to taste
This is a recipe that I adapted from Jane Brody's Good Food Gourmet.
I like it and my husband LOVES it.
In a small saucepan, cook the lentils in the water for 35 minutes, or
until they are soft. Drain the lentils and reserve them.
While the lentils are cooking, heat a couple of tablespoons of water
in a skillet, add the onion, browning VERY slowly. (The secret of
this dish's success is to caramelize the onions by a long, gradual
browning. *Do this step while the lentils cook.*) You may wish to
add a tablespoon of water if the pan becomes too dry. Also, while
the lentils are cooking, I zap the egg whites in a pyrex cup in the
microwave (to "hard-boil" them). I have not tried this recipe
without the egg whites yet, so I apologize to the vegans on the list!
In the food processor, process the onions until fine, add the egg
whites, process, then add the lentils and process until a pate-like
constistency is reached. (In Jane Brody's recipe, she says - instead
~ to put all the ingredients in a wooden bowl and chop by hand. I
have already worn out my patience sitting in the kitchen caramelizing
the onions....)
From: Zite Hutton
Date: Mon, 11 Oct 93 08:28:45 PDT
Converted to MM format by Dale & Gail Shipp, Columbia Md.
