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

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

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

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

4. 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.