Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Recipe Summary

prep:
35 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.

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  • Heat oil in skillet, saute onion until it becomes translucent.

  • In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts

387 calories; protein 17.2g; carbohydrates 36.5g; fat 21.4g; cholesterol 0.3mg; sodium 581.4mg. Full Nutrition
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Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/07/2007
I was out of walnuts and the stores were closed - which led to my variation: leave out the walnuts and add a cup of matzo meal. Use canola oil (1/2 cup) or margarine or both to make up for the oil from the nuts. Use two eggs. Add a two teaspoons soy sauce to give it a deeper color and ease up on the salt. Refrigerate. This was taste-tested and found to be a dead ringer for chopped liver. I was contemplating using shelled sunflower seeds but someone wanted to eat them - should be worth a try. So my compliments on the original. This nut-free version is also cheaper. Read More
(34)

Most helpful critical review

Rating: 3 stars
05/02/2006
Not bad. I cooked Passover for my husband's family (I'm the shikse) so I tried to keep it traditional. This mock chopped liver was as good as those that I had gotten at delis in the past. Only complaint was that it made way too much -- like nearly 6 cups. Might have done something wrong. Could have used a bit of liquid to make it more moist too. I think my mini-food-processor was partly to blame there though... hard to mix well. Would make again but would half the recipe. Read More
(12)
54 Ratings
  • 5 star values: 44
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/07/2007
I was out of walnuts and the stores were closed - which led to my variation: leave out the walnuts and add a cup of matzo meal. Use canola oil (1/2 cup) or margarine or both to make up for the oil from the nuts. Use two eggs. Add a two teaspoons soy sauce to give it a deeper color and ease up on the salt. Refrigerate. This was taste-tested and found to be a dead ringer for chopped liver. I was contemplating using shelled sunflower seeds but someone wanted to eat them - should be worth a try. So my compliments on the original. This nut-free version is also cheaper. Read More
(34)
Rating: 5 stars
05/02/2005
At first I was a little bit leery about this recipe but once I tasted it I knew it would be a hit at our next potluck. Sure enough I was right everyone loved it. However being a garlic lover I did add some garlic to it. Read More
(27)
Rating: 5 stars
03/04/2009
I am a caterer & made this for an event today. Everyone raved & there wasn't a bite left! One batch made enough for about 15 people on a buffet with much other food. Read More
(23)
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Rating: 5 stars
12/20/2010
When I made this yesterday I tried it and thought "oh well you can't really expect lentils and walnuts to taste like liver anyways". Oh what a difference a day makes. After a night in the fridge the consistency and flavor are totally different and absolutely wonderful! The texture is the only serious giveaway as it's not quite as homogeneous and creamy as pate. I processed for a long time but some lentil husks just didn't get throughly ground so there's a little bit of a veggie/grainy texture from the fiber. If you can live with that you will love this recipe. I made it exactly as the recipe directed although I added a fair amount of kosher salt (2-3 tsp) and no pepper. Read More
(21)
Rating: 5 stars
04/19/2008
this mock liver is amazing. i've made it every passover for the past couple years. i don't know how it tastes like real chopped liver but it does. i sometimes dust it with hard-boiled egg yolk crumbles for extra-authentic display but either way it is perfect. Read More
(14)
Rating: 5 stars
01/04/2011
Love it!!! Thank you for sharing this. I have made this for almost every party in the past 2 years. It always goes down well and I am always asked for the reciepe by at least one person. It is a simple and safe dish- I never know who is vegetarian or who eats what meat etc. therefore I replace the chicken boullion with either a seasoning salt (vegeta) or a vegetable bouillon cube. (Always make sure that the walnuts are fresh and have not gone stale) Read More
(14)
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Rating: 5 stars
04/14/2005
This makes an excellent side dish or appetizer. I think it tastes best cold as it thickens after it cools. I added an additional 1/4 cup walnuts since I love walnuts. I served this with Armenian whole wheat flatbread. This recipe can be made vegan by using vegetable broth instead. Thanks Marcia for the wonderful recipe!! Read More
(13)
Rating: 3 stars
05/02/2006
Not bad. I cooked Passover for my husband's family (I'm the shikse) so I tried to keep it traditional. This mock chopped liver was as good as those that I had gotten at delis in the past. Only complaint was that it made way too much -- like nearly 6 cups. Might have done something wrong. Could have used a bit of liquid to make it more moist too. I think my mini-food-processor was partly to blame there though... hard to mix well. Would make again but would half the recipe. Read More
(12)
Rating: 5 stars
02/06/2009
Delicious and healthy. I don't think it tastes exactly like chopped liver but then again I don't flip over chopped liver-- this is much better. I had to add some extra water to lentils and cook for a little more than 30 minutes until they were tender. I added a couple of cloves of garlic to the cooking lentils. Doesn't look pretty put it is delicious and a hit with guests. Read More
(11)
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