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Mock Chopped Liver

Mock Chopped Liver

Southern Living NOVEMBER 2000

  • Yield: Makes 3 cups


  • 1 cup dried lentils
  • 2 cups chicken broth*
  • 1 medium sweet onion, chopped
  • 1 tablespoon vegetable oil
  • 1 cup walnuts, lightly toasted
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • Garnishes: chopped green onions, walnut halves, baby leaf lettuce


Bring lentils and chicken broth to a boil in a large saucepan over medium heat; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until lentils are tender. Drain lentils, if necessary.

Sauté chopped onion in hot vegetable oil in a large skillet over medium-high heat for 5 minutes or until onion is tender.

Process one-third of lentils, one-third of onion, and one-third of walnuts in a food processor, in 3 batches, until mixture is smooth, stopping to scrape down sides.

Stir together lentil mixture, salt, and pepper. Line a 3-cup mold with plastic wrap. Spoon lentil mixture into mold. Cover and chill 8 hours.

Unmold onto a serving plate. Garnish, if desired. Serve with celery sticks and crackers.

*Note: Beef or vegetable broth may be substituted for chicken broth.


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Mock Chopped Liver Recipe