"Lentil" Chopped Liver

Judy Paley become health conscious and regretfully banned chopped liver from her table. To keep its memory alive, she created this healthy adaptation.

• 1/2 cup dried lentils, picked through and rinsed
• 3 tablespoons oil (4 tablespoons if using only egg whites)
• 2 large onions, finely chopped
• 2 hard-cooked eggs (or 4 eggs, whites only)
• 1/4 cup finely ground walnuts
• Salt & freshly milled pepper to taste
• 2 tablespoons minced parsley

METHOD

Bring 3 cups water to a boil. Put in cleaned lentils and lower heat. Simmer, covered, for about 40 - 50 minutes or until lentils are very soft. Drain and set aside.

Heat oil in medium sized frying pan. Stir in onion and sauté over medium heat until caramelized, about 15 minutes. Do not stir too much or onions will not caramelize.

Stir in drained lentils. Remove from heat and let cool.

Shell eggs and cut in quarters.

Put eggs, lentil mixture and walnuts into food processor, and blend until mixture reaches smooth consistency.

Season with salt and pepper to taste.

Mound on platter and sprinkle with parsley. Serve as a spread on crackers or with crudités.

Serves: 8 - 10 as an appetizer

recipe from www.inmamaskitchen.com

Contributor: Barbara Paley-Israel for Judy Paley

 

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