<<< o >>> Petite Herb Saver <<< o >>> 10 Ideas to Use Up Plenty of Tomatoes <<< o >>> Apple-Stuffed Rosemary Roast Chicken with New Potatoes <<< o >>> Halibut Pockets with Spiced Olive Tapenade and Kasha <<< o >>> The Covenant Kitchen <<< o >>> Houston’s Copycat Kosher Asian Chicken Salad <<< o >>> A Toast to the USA! <<< o >>> Hot Dog Hot Idea <<< o >>> Grilled Corn on the Cob <<< o >>> Smeg Stand Mixer <<< o >>>

Kosher Vegetarian

Bookmark and Share
Lentil Chopped Liver by Gloria G. PDF Print E-mail

Lentil Chopped Liver by Gloria G.– They'll never know!
If ever a vegetarian recipe tasted and looked like the real thing, this one does.


1 1/2 cups green or brown lentils
1 cup walnuts, chopped finely
3 Tablespoons vegetable extra virgin olive oil
3 large onions, chopped, and sautéed until caramelized and browned
4 hard boiled eggs, chopped well


Cover raw lentils with water and soak overnight. Drain, cover with fresh water
Bring to boil and simmer for 5 minutes.
Put walnuts in food processor and process until a fine consistency. Remove to a bowl. (Be careful here- do not make nut butter)
Put drained lentils into food processor and process until desired consistency.
Mix all ingredients together in a bowl. Add salt and pepper to taste. If the mixture seems dry, add a bit more oil. Serve chilled or at room temperature on a bed of greens, or with challah, crackers or chips.
Freezes beautifully!
Serves about 8-as an appetizer


Recipe: Kosher, vegetarian

Add a comment
<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Page 3 of 52
round-facebook round-twitter pinterest round-rss