Mock Chopped "Liver"

By • December 26, 2010 • 4 Comments

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Author Notes: I'm not sure where I originally found this recipe, but my copy is on a worn, torn sheet of ruled paper. Mock Chopped "Liver" tastes like the real thing, yet is vegetarian-friendly. It is also budget-friendly. Plus, it uses up that half-bag of brown lentils you have hiding in the back of the pantry.

Mock Chopped "Liver" keeps for 3-4 days so you can make the whole thing in advance. Warning -- This recipe makes alot! One batch is plenty for your next potluck, but halve it for your own use. - ohyoucook
ohyoucook

Food52 Review: I admit that I was skeptical about the huge amount of onion called for in this recipe, but the end result is milder than I expected. I went for a very smooth texture, and with a good amount of blending, the result was light and mousse-like. The recipe is definitely worth trying, but with a couple of caveats. First, the yield, as ohyoucook says, is HUGE. I made a half batch, and I have enough to farm out to at least two neighbors with plenty left for myself. Second, use smallish onions that yield about a heaping cup each after they've been cut. Also, it seemed like an extra step to boil the onions with the eggs and then have to fish them out of the water and off of the eggs, so the next time I make this, I'll cook the onions and lentils together. With some crackers and carrot sticks, this spread is going to make for some good compulsive snacking material this week. vvvanessa

Makes enough for a crowd

  • 1 quart Water, plus more to cook eggs
  • 1 cup brown lentils
  • 2 onions, coarsely chopped
  • 3 eggs
  • 1 tablespoon olive oil
  • 2 onions, thinly sliced
  • 1 cup walnuts
  • kosher salt
  • coarsely ground black pepper
  • Paprika, for garnish (optional)
  1. In a 2 quart saucepan, combine 1 quart water with the lentils. Set over medium-high heat, boil, then lower heat and simmer for 20 minutes. Drain lentils and rinse with cold water to stop cooking.
  2. Meanwhile, in a larger pot place the chopped onions and eggs, and cover with water. Heat to boiling over medium-high heat, then reduce heat to low and gently simmer for 10 minutes to hard-cook the eggs. Drain and rinse both with cold water. Peel eggs, then set both aside.
  3. While all that is going on, heat a medium-sized saute or frying pan over medium heat. After the pan gets hot, add the olive oil, heat for about 10 seconds, then add thinly sliced onions. Saute until the onions are browned, about 10-15 minutes.
  4. Toss lentils, all the onions, eggs and walnuts into a food processor. Process to your preferred consistency. Season to taste with salt and pepper.
  5. Transfer to serving bowl. Serve with crackers and/or those little cocktail breads that your parents used to buy. To really look fancy-schmancy, dust top of Mock "Liver" with paprika.
Jump to Comments (4)

Tags: Appetizers, potluck, serves a crowd, travels well

Comments (4) Questions (0)

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about 3 years ago Robin O'D

I made this last night and it was really good! I did embellish it a little bit by cooking the lentils in chicken stock and sautéing the onions in some leftover roast chicken drippings. I think it is even better today! Thanks.

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over 3 years ago ohyoucook

Cognac sounds yummy. Never heard the term "quatre epice" before, but I looked it up and it would indeed be a good option.

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almost 4 years ago Newton Mom

I am new to this site and would have posted my version of this recipe which is also fantastic. It really isn't mock anything, just wonderful.
Mine is the same as this one, with the additioin of 1Tbsp of cognac and a tsp or two of french quatre epice.

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over 3 years ago Food52

This is from your friendly editors at Food52.

Welcome, Newton Mom -- we'd love to see your recipe too!