On Friday I made this version of a lentil paté that really does look like chopped liver, so I am calling this recipe “mock chopped liver.” I previously posted a recipe that I called vegetarian chopped liver – that one suggests eggs, and this one needs no egg, so it is suitable for vegans.
Ingredients for Mock Chopped Liver
- 3/4 cup lentils
- 1/2 cup walnuts
- salt to taste
- 1 onion
- 1 tsp. cumin
- 1 tsp. coriander
- optional: ginger
Cook lentils until soft (add a bit of salt while cooking). Soak walnuts for about one half hour. Sauté onions for about one half hour – the lengthy sautéing helps to caramelize the onions, bringing more flavor to the recipe (if you stop after 15 minutes, it will still taste good). Blend lentils, walnuts and onions in the food processor with spices.
The inspiration for this recipe comes from Mary’s Lentil-Walnut Spread, Lentil Walnut Pate and my friend Klara.
I added this post to Ruth’s Real Food 101.
12 thoughts on “Mock Chopped Liver with Lentils”
please send to kcc, looks very yummy
Done – thank you for the reminder!
This sounds very good. I still haven’t tried mock paté but it would be nice for Mondays when I have a packed lunch.
This looks and sounds so delicious!
My friend gave me the bowl a few weeks ago.
Sounds interesting. I used to do something similar with peas. I must try this sometime.
yum, getting hungry now!!! it’s such a simple recipe, lentils cook up pretty fast (and don’t need soaking) – if you dry sautee the walnuts (being VERY careful not to burn them!!) it also adds great flavor.
When you’re ready for more far out adventure, try getting some umeboshi paste and miso (there are different kinds – barley miso is the one used most often, white miso is sweeter)(find in healthfood stores) – be careful not to put in too much, shouldn’t be salty – but oh, sooooooooo good. I made this for a macrobiotic potluck and it got gobbled up. Then I made it also for a Simchat Torah potluck in our shul, but people couldn’t relate to the brown (did put some scallions on top), so I took what was left back home. Their loss!!!!
I am still making radishes flavored with umeboshi paste – the organic radishes I bought for the past two weeks at our local Highland Park Farmer’s Market have been fabulous.
Miso adds a nice flavor to many dishes, but I think the curried flavors reign with this dish.
This looks very good . . . I make a vegetarian chopped liver with lentils and walnuts, but I also use hard boiled eggs. I should try this. The spices are intriguing.
This is my first time on your site. When I saw this recipe, I just had to go off and make a batch, and it’s so delicious!
I’m going to look for and try more of your recipes, if they’re all as good as this!
Glad you like it!