Mock Chopped Liver

From Southern Living, November 2000

1 cup dried lentils
2 cups vegetable broth
1 medium sweet onion, chopped
1 tablespoon vegetable oil
1 cup walnuts, lightly toasted
1/4 teaspoon salt
1/2 teaspoon pepper
Garnishes: chopped green onions walnut halves, baby leaf lettuce

Bring lentils and broth to a boil in a large saucepan over medium heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until lentils are tender. Drain lentils, if necessary.

Saute chopped onion in hot vegetable oil in a large skillet over medium-high heat for 5 minutes or until onion is tender.

Process one-third of lentils, one-third of onion, and one-third of walnuts in a food processor, in 3 batches, until mixture is smooth, stopping to scrape down sides.

Stir together lentil mixture, salt, and pepper. Line a 3-cup mold with plastic wrap. Spoon lentil mixture into mold. Cover and chill 8 hours.

Unmold onto a serving plate. Garnish, if desired. Serve with celery sticks and crackers.