Vegetarian Chopped Liver

• 1 cup lentils, dry
• 2 cups low sodium vegetable broth
• 2 tsp. olive oil
• 1 large onion, chopped
• 3/4 cup PLANTERS Walnuts
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 8 romaine lettuce leaves
• 16 pieces snack size pumpernickel bread
• 16 oz. nonfat yogurt, favorite flavor
• 4 cups cubed cantaloupe
• 32 fl oz (4 cups)

1. COMBINE lentils and broth in a saucepan; cover and heat to a boil.
2. Reduce heat and simmer for 30 min.
3. or until tender.
4. HEAT oil in skillet, saute onions until they become translucent.
5. BLEND lentils, onions and walnuts in a food processor until smooth.
6. Season with salt and pepper.
7. Chill before serving.
8. PLACE 2 lettuce leaves on each of 4 plates.
9. Top with equally divided mock liver and serve with 4 pieces of pumpernickel bread.
10. ENJOY 4 oz.
11. yogurt and 1 cup of cantaloupe with each mock chopped liver serving.
12. SERVE each person an 8 fl oz (1 cup) glass CRYSTAL LIGHT with their lunch.

lentils, vegetable broth, olive oil, onion, walnuts, salt, black pepper, bread, nonfat yogurt, cantaloupe

Taken from www.kraftrecipes.com/recipes/vegetarian-chopped-liver-109251.aspx (may not work)