Source: dLife

A fake chopped liver pâté made with lentils, onions, garlic, and walnuts.

Servings

1.75 cup low sodium vegetable broth
0.5 cup dried lentils
1 cooking spray
1 cup fresh chopped onion ,
1 medium garlic cloves , minced
0.5 tsp ground thyme
0.25 cup chopped walnuts
1 pinch salt
1 pinch black pepper
1 large hard-boiled eggs , chopped (or 2 egg whites)
1 pinch chopped parsley

1 In a medium saucepan, heat stock until it boils. Mix in lentils. Simmer with lid on, about 45 minutes until lentils are supple and all the liquid is absorbed.
2 Heat a small, vegetable spray coated skillet over medium heat. Stir fry onions, garlic, and thyme until onions are transparent. This should be about 5 to 8 minutes.
3 Pulse lentils, onion blend, and walnuts in a blender or food processor until the texture is creamy. Season to taste with salt and pepper.
4 Spoon mixture into a bowl and refrigerate 2 to 3 hours.
5 Remove mixture from refrigerator and combine with egg. Pour into a serving dish and garnish with parsley.

Be sure not to let the lentils get mushy. A little bite will add texture to the dip. This can be made a day in advance and kept in an airtight container in the refrigerator.