Just Like, Yet Better Than, Chopped Liver – a delicious recipe with dark lentils, water, olive oil, onions, walnuts, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Boil the lentils in water for about 35 minutes, or until soft.
2
In the meantime, chop the onions and saute in oil over medium heat (might have to turn it to medium-low at some point, so watch your onions - you don't want them burnt!) until deeply golden brown. This could take half an hour or so.
3
Take 1/4 to 1/2 of the onions and cook them a bit longer so they are deeply caramelized. Set aside.
4
Drain the lentils and add them along with all the remaining ingredients - EXECPT the caramelized onions - into a food processor.
5
Process until the consistency of a pate. Fold in the caramelized onions. Taste for seasoning and to see if you need to add a bit more olive oil.
6
Spoon into a beautiful serving dish and top with reserved, caramelized onions. Serve with rye bread, crackers, and/or crudites.
242
kcal
Calories
20
g
Fat
13
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup dark lentils, 3 cups water, 4 tablespoons olive oil, 2-3 large onions, and more.
Yes, Just Like, Yet Better Than, Chopped Liver falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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