Mock Chopped Liver
Yield 2 cups
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Description
Delicious, healthy, and vegetarian alternative to traditional chopped liver.Kosher, Pareve
Equipment
- Hard boiled egg cooker optional
Ingredients
- 1 cup dry green lentils (total of 2 cups of cooked green lentils)
- 3 Tablespoons (45ml) 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
- 1/2 cup raw walnuts or pecans unsalted
- 1/4 Teaspoon salt
- A pinch of pepper
Instructions
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.
Notes
Mocked chopped liver should be stored in an airtight container in the refrigerator for up to three days.
Tried this recipe? Tag@mamalivingabroad