Summer 2008 Poultry Press  

Mock Chop Liver

“Once you eat this vegetarian chopped liver, you’ll never want to go back to meat. Never.” – Roberta Kalechofsky, WNYC News, May 19, 2008

Incredibly delicious and sure to be a favorite for holidays. Can be prepared the day before.

1/2 package brown lentils (1/2 pound)
1 large diced onion
1 cup chopped walnuts
Salt to taste

Put lentils in a 2 or 3 quart pot, and cover with water. Use water sparingly so that lentils absorb all the water. More water can be added as needed. Bring water to a boil, partially cover and simmer for about 40 minutes. Check to make sure water has not boiled off, and add water as needed.

Sauté onions in olive oil until lightly golden and tender. Put lentils, walnuts and onions in food processor, puree until slightly coarse. Salt to taste. Chill about 2 hours. Serve with crackers or rye bread, or on lettuce leaves.

This recipe appears in The Jewish Vegetarian Year Cookbook, by Roberta Kalechofsky and Rosa Rasiel, Micah Publications,

Summer 2008 Poultry Press