Mock chopped liver is a delicious, healthy, and vegetarian alternative to traditional chopped liver. This recipe is perfect for those who follow a vegetarian diet, or for anyone who wants to enjoy a lighter version of this classic Jewish dish. It’s also great for parties and gatherings, as it can be served as a dip or spread with crackers, Matzo, bread, or fresh vegetables. Don’t tell anyone, but I think I like this better than the real thing.
What Am I, Chopped Liver?
Looking for more Passover recipes to enjoy? Try my Horseradish for Passover with Beets, Charoset with Dates, and Tzimmes.
*The full recipe is in the recipe card below!
Green lentils: One cup of dry green lentils will typically yield about 2.5 to 3 cups of cooked lentils. Rinse the lentils in a fine-mesh strainer and remove any debris or stones.
Hard-boiled eggs: Eggs that have been cooked in their shell in boiling water until the yolk and white are set.
Onion and garlic: Sautéed in olive oil.
Walnuts or pecan: Raw, unsalted. I think that walnuts are better for this recipe but pecan works too.
Mocked chopped liver should be stored in an airtight container in the refrigerator for up to three days.
I do not recommend freezing it.
I think that the eggs are essential for the taste and texture, so unfortunately not.
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Mock Chopped Liver
- 3 tablespoons 45 ml olive oil plus a little more if needed
- 1 large yellow/white onion finely chopped
- 1 garlic clove peeled, minced or crushed
- 2 large hard boiled eggs
- 1 cup green lentils (total of 2 cups of cooked green lentils)
- 1/2 cup raw walnuts or pecans unsalted
- 1/4 teaspoon salt
- A pinch of pepper
Cook the green lentils:
- Rinse the lentils in a colander and pick out any debris or stones.
- In a medium saucepan, add the lentils and cover with 3 cups of water.
- Bring the water to a boil over high heat (about 10-15 minutes).
- Reduce the heat to low, cover, and simmer the lentils for about 30-40 minutes or until they are very soft and tender (the lentils should soften so that they can be easily smashed with your finger).
- Once the lentils are cooked, drain any excess liquid, and let them cool. Measure two cups.
Sauté the onion:
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until it's golden brown and caramelized, stirring occasionally. Let it cool.
Make the mock chopped liver:
- Put the sauté onion, eggs, cooked green lentils, walnuts, salt, and pepper in a food processor and pulse until ingredients are combined and uniform and it looks like chopped liver (add a little olive oil if the mixture is too dry).
- Taste and correct flavors if needed.
- Transfer the mixture to a bowl and chill in the refrigerator for at least 1 hour to allow the flavors to blend.
- Serve as a spread with crackers, Matzo, bread, or fresh vegetables.
Even my carnivore husband loved it!
Blew my mind
Can I use almonds?
Not recommended for this recipe
Actually tastes like liver 🙂
Made it for Rosh Hashana!
Great as a dip