Mama Living Abroad

Vegetarian Chopped Liver

Vegetarian Chopped Liver

Don’t tell anyone, but I think I like this better than the real thing. This vegetarian chopped liver tastes fantastic. You won’t miss the meat. I make it all the time – not just for special occasions. Great with Challah bread, crackers, matzah, or even as a dip.

What Am I, Chopped Liver?

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Vegetarian Chopped Liver

Vegetarian Chopped Liver

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  • 3 tablespoons 45 ml olive oil extra virgin
  • 1 white onion finely chopped
  • 1 hard boiled egg
  • 2 cups cooked green lentils (the lentils should be cooked until *very very* soft and mushy)
  • 1 garlic cloves
  • 1/3 cup walnuts or pecans
  • 1/4 teaspoon salt
  • A dash of pepper


  • In a large pan or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add onion and sauté for about 10 minutes, stirring often, until golden brown and caramelized. Let cool.
  • Put the onion, egg, green lentils, garlic, 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 it's not coming together).
  • Taste and correct flavors.
  • Enjoy with crackers, cut veggies or bread.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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