Lentil and Walnut "Chopped Liver"

1 1/2 cups of dry lentils
4 cups of water
2 tablespoons of olive oil
2 large onions, chopped
1 cup of finely chopped walnuts
1 tablespoon of tamari or soy sauce
Salt and pepper to taste

Rinse the lentils and place them in a large pot with the 4 cups of water. Bring to the boil, reduce the heat, cover, and simmer for 45 minutes. Remove the cover and continue to simmer, stirring often, until the liquid has been absorbed and the lentils are tender.

Meanwhile, heat the oil in a large skillet. Add the onions and cook until caramelized, about an hour.

Place the lentils, the walnuts, the tamari (or soy sauce), and the salt and the pepper in a food processor, and puree into a thick paste.

Chill thoroughly before serving.

Serve on a bed of lettuce or other greens or with crackers, rye bread, or wheat toast.