2 lbs (4 C) lentils
6 Tbsp olive oil
2 Tbsp mixed dried herbs (be imaginative)
1/4 tsp saffron
, or 1/2 tsp turmeric
3/4 c parmesan cheese
Some time before the meal, put the lentils in a pot with 4 times their volume of water (about 2 quarts). Add oil, herbs, and saffron. Cook the lentils over low heat until they are well done (soft, almost mushy). There should only be a small amount of water; if there's a lot, then drain the lentils. Puree them in a food processor or, if you're a purist, a mortar. The lentils will store for days if necessary.
The day of the feast, beat the eggs and cheese together in a separate bowl. Reheat the lentil mixture, remove from heat, and mix in the egg/cheese mixture. Trust me, it's nice.