Vegetarian Chopped "Liver"

Author Notes

I'm not sure where I originally found this recipe, but my copy is on a worn, torn sheet of ruled paper. Vegetarian (or 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.

Vegetarian 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

Test Kitchen Notes

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