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.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.