- 2 cups stock
- 2 cups water
- 1 cup lentils
- 4 hard boiled eggs
- 2 large onions
- 2 cloves garlic
- 1 cup walnuts
does that just sound weird to you? you can’t really see my face but the thought of anything liver just kind of…well, it’s not my thing.
years ago, when i met my partner in crime, his parents insisted i try chopped liver, vegetarian chopped liver. no lie.
i was like huh? is it made with string beans?
(i am not sure why i thought that but i did)
they were like huh? is this girl stupid? no really, they were like, um no. lentils.
i was all, lentils!!! for realz. count me in!
needless to say i knew that day i had to marry their son. you know, otherwise i would of never have gotten the recipe.
they handed down the torch, now i make it every new year…and i make double batches because it freezes well and i can eat it for like 6 months.
so, you might not like liver…i don’t either, but this is pretty close (i broke it out for my grandfather yesterday and he was all, whoa). and if your trying to impress someone, i don’t know, like your father-in-law, then break out those lentils and start cooking.
vegetarian chopped liver
in all seriousness, this is one of those things i look forward to all year. it’s one of my favorites.
this is one of those old school recipes that should be kept around to keep tradition. not everyone loves liver, let’s face it, it’s not one of my favorites, but this is a great way to keep some of the old memories alive and keep even the non meat/chicken eaters happy.
- to a medium saucepan add the mix of water and stock. add lentils. bring to a boil and then simmer for a half an hour (30 minutes).
- heat up a saute pan, add tbl canola oil, add onions and garlic, saute until golden, about 10 minutes.
- hard boil eggs. add eggs to pot, cover with water, bring to a boil. turn off flame, cover and let it sit for 10 minutes. rinse with cold water, peel.
- to a large food processor add walnuts, onions, eggs, and softened lentils. chop, grind or pulse to a a fine consistency (like chopped liver).
- taste, add pinch of salt and pepper (but not to much) pulse.
refrigerate over night (but make sure to set aside some for yourself, it’s ok) and then freeze in company size portions.