Sauté the onions over a medium heat in 1 1/2 tablespoons olive oil until the onions are golden and caramelized. You will need to stir frequently. Add oil as needed. This may take 30 minutes or more.  Remove onions from pan and set aside.

While onions are cooking, cook 1/2 cup dried lentils according to package instructions.

At the same time, hard boil 3 eggs.

In same pan as the onion were sautéed, place the mushrooms, with additional oil if needed. Sauté until mushrooms are golden brown, stirring frequently.

Place onions, mushrooms, lentils and hardboiled eggs into large wooden chopping bowl. Add salt and pepper. With a hand chopper, chop until you reach the desired texture. I like it like chopped liver, with small pieces still visible.  You may also put ingredients into a food processor and process to make the texture more like a pate.

Taste and correct seasonings. Refrigerate until ready to serve.  May serve on a bed of lettuce or spinach leaves, with cucumber slices and a cherry tomato on side. A crusty bread is perfect to scoop up the lentil chopped “liver.”