Lentil Pate
à        1 cup lentils

à        4 cups water

à        1 ½ teaspoons olive oil

à        2 to 2 ½ cups chopped onions

à        ¼ teaspoon salt

à        ¼ teaspoon pepper

Bring water to a boil in a medium saucepan.  Add lentils, cover pot, reduce heat and simmer 45 minutes until lentils are tender.  Drain excess water.  Heat oil in a large nonstick skillet over medium heat.  Add onions and cook until nicely browned.  In a food processor, combine lentils, cooked onions, salt and pepper.  Process until smooth.  Serve at room temperature or chilled.  Makes about 3 cups.